Ingredients

• 2 (3-pound) chickens
• 1 tablespoon Essence, recipe follows
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 4 sprigs fresh thyme
• Roasted Garlic Glaze, recipe follows
• Creole Rice Pilaf, recipe follows
• Lemon Herb Sauce, recipe follows

Directions

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Roasted Garlic Glaze:

6 heads garlic

1/2 cup plus 2 tablespoons extra-virgin olive oil

1 teaspoon salt

1/2 teaspoon freshly ground white pepper

2 large egg yolks*

2 tablespoons fresh lemon juice

Preheat the oven to 325 degrees F.

Cut off the top third of each head of garlic. Put them on a parchment or foil-lined baking sheet, drizzle 2 tablespoons of the oil over the tops, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Turn the garlic cut side down and roast until the cloves are soft and golden brown, about 1 hour. Remove from the oven and let sit until cool enough to handle.

Into a food processor squeeze each head of garlic gently to release the flesh. Add the egg yolks, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and puree on high speed. Add the remaining 1/2 cup of oil in a slow, steady stream and process until the glaze is thick and smooth.

Transfer to an airtight container and refrigerate until ready to use. (The glaze can be made up to 1 day in advance.)

Yield: about 1 1/2 cups

Creole Rice Pilaf:

2 tablespoons vegetable oil

4 ounces andouille sausage, removed from the casings and finely chopped

1 cup chopped yellow onions

1/2 cup chopped red bell peppers

1/2 cup chopped celery

2/3 cup fresh corn kernels

3 ounces okra, stems removed and cut crosswise into 1/4-inch-thick slices

1 teaspoon minced garlic

1 1/2 cups long-grain white rice

2 cups chicken stock

3/4 cup plus 2 tablespoons vegetable juice or tomato juice (recommended: V-8)

1 bay leaf

1 1/4 teaspoons salt

1/2 teaspoon freshly ground black pepper

In a large saucepan, heat the oil over medium-high heat. Add the andouille and cook until lightly browned, about 4 minutes. Add the onions, bell peppers, and celery and cook, stirring, until just soft, about 3 minutes. Add the corn, okra, and garlic and cook until tender, about 4 minutes. Add the rice and cook, stirring, until opaque and lightly toasted, 2 to 3 minutes.

Add the chicken stock, vegetable juice, bay leaf, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is tender and all the liquid has been absorbed, 20 minutes. Remove from the heat and let sit for 10 minutes. Remove the bay leaf, fluff the rice with a fork, and serve.

Yield: 4 cups

Lemon Herb Sauce:

1 cup chicken stock

1 teaspoon Dijon mustard

2 tablespoons fresh lemon juice

1/2 cup olive oil

1 tablespoon chopped mixed fresh herbs, such as basil, parsley, chives, and oregano

In a small saucepan, bring the chicken stock to a simmer. Transfer to a blender or food processor.

Add the mustard and process on high speed. With the motor running, add the lemon juice, olive oil, and herbs, and process until smooth. Serve immediately.

Yield: about 1 1/4 cups