Hayes Stuffed Chicken Recipes

MRS. HAYS' STUFFED CHICKEN WINGS

Steps:

• Preheat the oven to 325 degrees F. In a mixing bowl, combine the green onions, celery, sugar, shrimp, white onions, cilantro, mushrooms and pork together. Mix thoroughly. Season with salt, pepper, and fish sauce. Slice the wing along the bone in order to leave the skin and meat attached. Sever the first joint of the chicken wing and remove the bones. Holding tight to keep the joint intact, slide the knife along the underside of the skin and separate all the way to the joint. Season each chicken wing inside and out with Creole seasoning. Roll back the skin, remove the bones and cup the edges of the skin to begin stuffing the forcemeat into the cavity. Stuff the entire section of the skin and lop the leftover meat and skin over the top to "close" the wing. Place the wings on a baking sheet and bake for 20 minutes. Remove the wings from the oven and cool completely. Season the flour with Creole seasoning. Dredge the wings in seasoned flour. Preheat the fryer. Carefully lay the wings in the hot oil and fry 3 to 4 minutes or until golden brown and crispy. Fry the wings in batches. Remove and drain on a paper towels. Season with Creole seasoning. Arrange the wings on top of the lettuce. Drizzle the sauce over the wings and lettuce. Garnish with parsley and chopped peanuts. Serve warm.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

WHOLE STUFFED CHICKEN WITH GRAVY

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Line a roasting pan with foil and set a rack in the pan.
• Gather the melted and cold butter.
• Using your hands or a brush, rub the chicken with the melted butter.
• Tuck the pieces of cold butter under the chicken's skin along with the optional fresh herbs. Sprinkle the chicken generously with salt and pepper. Set aside while making the stuffing.
• Gather the ingredients.
• Melt the butter in a skillet or sauté pan over medium-low heat. Add the chopped onion and celery. Cook, stirring, for about 5 minutes, or until the onion is translucent and the celery is crisp-tender.
• Add the dried thyme, parsley, and breadcrumbs . Add about 1/3 cup of milk and stir to blend. Taste and season the stuffing with salt and pepper.
• Stir in the beaten egg and enough of the remaining 1/3 cup milk, if needed, one tablespoon at a time to make a moist mixture. Remove from heat.
• Loosely spoon the stuffing into the cavity of the chicken.
• Close the cavity by sewing the loose skin together with toothpicks, or twine. Alternatively, cover the cavity with a piece of foil or a slice of bread.
• Place the chicken, breast-side up, on the rack in the roasting pan.
• Roast the whole chicken in the preheated oven for about 1 hour and 30 minutes to 1 hour and 45 minutes, basting several times with the pan juices. When done, the internal temperature of the thickest part of the thigh, away from fat and bone must read the minimum safe temperature for consumption of 165 F. The stuffing needs to have the same temperature reading.
• Once cooked thoroughly, remove from the oven and let rest for about 15 minutes.
• Gather the ingredients.
• Skim off the fat from the pan drippings, or use a fat separator. Reserve the fat.
• Add three tablespoons of fat back in the roasting pan, reserving the remaining drippings. Add the flour and stir to make a roux . Cook on the stove, stirring, for two minutes.
• Put the reserved drippings in a 2-cup measuring cup and add enough chicken stock until you have 2 full cups of liquid.
• Gradually stir the chicken stock mixture into the roux mixture. Continue cooking the gravy until thickened, stirring constantly. Season with salt and pepper to taste.
• Carve the chicken and serve with cooked stuffing and pan gravy.