Roasted Garlic-Glazed Chicken with Lemon-Herb Sauce and Creole Rice Pilaf (Emeril Lagasse) Recipe

Directions:

1. Preheat the oven to 375 degrees F.
2. Place the chickens on a work surface and using kitchen shears, cut out and remove the backbones. With a sharp knife, cut each bird in half through the breast. Remove the breast and rib bones. Cut away the wing tip and second joint of each wing bone, leaving the last joint intact. Cut into the thigh and remove the bone.
3. Season the chickens on both sides with the Essence. Heat 1 tablespoon of the oil in each of 2 large ovenproof skillets over medium-high heat. Place the chickens skin side down in the hot pans and sear for 6 minutes.
4. Remove from the heat. Add 2 tablespoons of the butter and 2 sprigs of thyme to each pan, and place in the oven. Roast for 16 minutes. Remove from the oven and carefully turn the chicken halves with tongs. Brush the skin side of each chicken with the garlic glaze and roast skin side up until the skin is crisp, about 10 minutes longer. Remove from the oven.
5. Divide the pilaf among 4 large dinner plates, and arrange one chicken half in the middle of the pilaf. Spoon the sauce over the chickens and serve with the vegetable brochettes.
6. Essence (Emeril's Creole Seasoning):
7. 2 1/2 tablespoons paprika
8. 2 tablespoons salt
9. 2 tablespoons garlic powder
10. 1 tablespoon black pepper
11. 1 tablespoon onion powder
12. 1 tablespoon cayenne pepper
13. 1 tablespoon dried leaf oregano
14. 1 tablespoon dried thyme
15. Combine all ingredients thoroughly and store in an airtight jar or container.
16. Yield: about 2/3 cup
17. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
18. Roasted Garlic Glaze:
19. 6 heads garlic
20. 1/2 cup plus 2 tablespoons extra-virgin olive oil
21. 1 teaspoon salt
22. 1/2 teaspoon freshly ground white pepper
23. 2 large egg yolks*
24. 2 tablespoons fresh lemon juice
25. Preheat the oven to 325 degrees F.
26. 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.
27. 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.
28. Transfer to an airtight container and refrigerate until ready to use. (The glaze can be made up to 1 day in advance.)
29. Yield: about 1 1/2 cups
30. Creole Rice Pilaf:
31. 2 tablespoons vegetable oil
32. 4 ounces andouille sausage, removed from the casings and finely chopped
33. 1 cup chopped yellow onions
34. 1/2 cup chopped red bell peppers
35. 1/2 cup chopped celery
36. 2/3 cup fresh corn kernels
37. 3 ounces okra, stems removed and cut crosswise into 1/4-inch-thick slices
38. 1 teaspoon minced garlic
39. 1 1/2 cups long-grain white rice
40. 2 cups chicken stock
41. 3/4 cup plus 2 tablespoons vegetable juice or tomato juice (recommended: V-8)
42. 1 bay leaf
43. 1 1/4 teaspoons salt
44. 1/2 teaspoon freshly ground black pepper
45. 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.
46. 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.
47. Yield: 4 cups
48. Lemon Herb Sauce:
49. 1 cup chicken stock
50. 1 teaspoon Dijon mustard
51. 2 tablespoons fresh lemon juice
52. 1/2 cup olive oil
53. 1 tablespoon chopped mixed fresh herbs, such as basil, parsley, chives, and oregano
54. In a small saucepan, bring the chicken stock to a simmer. Transfer to a blender or food processor.
55. 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.
56. Yield: about 1 1/4 cups
57. Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.