Recipe courtesy of Hazel Smith
Show: Emeril Live
Episode: Viewers Choice
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Yield:
8 servings
Level:
Advanced

Ingredients

Cornbread:
Giblet Gravy:
Hazel's Chutney:

Directions

Place whole chicken in deep pot. Add water to cover. Bring to a boil, reduce heat to a simmer and cook until 'fork tender', about 2 1/2 hours.

Hold chicken in broth until completely cooled. Remove chicken from broth, reserving broth. Remove meat from bones and chop, discarding skin. Set aside.

Preheat oven to 350 degrees F.

In a large bowl, crumble cornbread and toast (or biscuits). Add chopped hard-boiled eggs to mixture.

In a large skillet, saute onions and celery in butter until translucent. Add to bread mixture.

In a separate small bowl, combine beaten eggs, dried sage, salt, pepper, and vinegar. Stir into bread mixture.

Add enough chicken broth to create a moist consistency.

Grease a 9 1/2-inch by 13-inch glass baking dish with butter. Evenly spread 1 cup dressing mixture in the bottom of the dish. Add a layer of chicken. Top with remainder of dressing. Bake until browned and bubbly, about 40 minutes. Remove from oven and let cool for 10 minutes.

Place a portion of the chicken dressing casserole on each plate. Ladle the Giblet Gravy over the dressing. Serve with chutney, hot mashed potatoes and green beans.

Cornbread:

Preheat oven to 450 degrees F.

Heat a cast iron skillet in the oven with 1/3 cup shortening to melt. When shortening is melted, remove skillet from oven.

Combine cornmeal and buttermilk in a medium bowl. Add melted shortening to batter, stirring quickly. Pour batter into hot pan. Bake for 20 to 25 minutes.

Let cool and then crumble.

Giblet Gravy:

Boil liver, gizzards, and heart in a large pot of simmering water for 40 to 50 minutes or until tender. Drain, chop, and reserve giblets.

Melt shortening in a frying pan over medium heat. Add flour, stirring until light brown, about the color of peanut butter, about 5 minutes. Add chicken broth and stir. Add salt and pepper to taste. Add giblets and boiled eggs and stir to combine. Serve immediately or keep warm.

Hazel's Chutney:

Combine all ingredients in a medium bowl. Chill until ready to serve.

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