Recipe courtesy of Emeril Lagasse
Total:
2 hr 30 min
Prep:
1 hr 10 min
Cook:
1 hr 20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 4 tablespoons (1/2 stick) butter, softened
  • 2 tablespoons Essence, recipe follows
  • 1 (4-pound) chicken, giblets removed and rinsed well
  • Cedar stake, see below for details
  • Olive oil, for browning sausage, plus extra for roasting
  • 3 pounds hot Italian sausage links (still attached, if possible)
  • 1 pint pearl onions, peeled
  • 1 cup stemmed shiitake mushrooms, cleaned
  • 1 cup whole crimini mushrooms, cleaned
  • 1 cup oyster mushrooms, cleaned
  • 1 pound baby carrots, tops trimmed, peeled
  • 1 bunch red baby beets, tops removed
  • 1 whole head garlic, separated into cloves and peeled
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • Salt and freshly ground black pepper
  • 2 cups red wine
  • 3/4 cup beet juice
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped thyme leaves
  • 4 tablespoons (1/2 stick) butter, softened
  • 2 tablespoons Essence, recipe follows
  • 1 (4-pound) chicken, giblets removed and rinsed well
  • Cedar stake, see below for details
  • Olive oil, for browning sausage, plus extra for roasting
  • 3 pounds hot Italian sausage links (still attached, if possible)
  • 1 pint pearl onions, peeled
  • 1 cup stemmed shiitake mushrooms, cleaned
  • 1 cup whole crimini mushrooms, cleaned
  • 1 cup oyster mushrooms, cleaned
  • 1 pound baby carrots, tops trimmed, peeled
  • 1 bunch red baby beets, tops removed
  • 1 whole head garlic, separated into cloves and peeled
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • Salt and freshly ground black pepper
  • 2 cups red wine
  • 3/4 cup beet juice
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped thyme leaves
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
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

Directions

Special equipment: 1 (1 by 6 by 36-inch) untreated, food-safe cedar plank

Preheat the oven to 400 degrees F.

Remove 1 oven rack and place the other at the bottom of the oven.

Mix the softened butter and Essence together to make a paste. Rub the paste all over the chicken and under the skin of the breast. Set aside.

Place a large roasting pan over 2 burners on the stove and heat over medium-high heat. Add enough olive oil to lightly coat the bottom of the pan. When the oil is hot, add the sausage links, still attached in a coil. Brown on both sides, about 3 minutes per side.

Remove from the heat and create a space in the center of the sausage coil that is large enough to fit the cedar stake and the chicken.

Place the chicken on the stake and place in the center of the sausage. Add the onion, mushrooms, carrots, baby beets, and garlic around the sausage. Drizzle with olive oil. Add rosemary, thyme, and season with salt and pepper. Roast for 1 hour or until the chicken and sausage is cooked through. Check after 30 minutes to make sure there is still sufficient liquid in the pan. If the pan is dry, add a little chicken stock or water.

While the chicken is cooking, in a saucepan, combine the red wine, beet liquid, cream, and Dijon and reduce by 1/2, about 15 minutes. Stir in the thyme. Season, to taste, with salt and pepper.

Remove the chicken (still on the stake) from the pan and place in the center of a large platter. Surround with the sausage, garlic, and vegetables.

Ladle the sauce into a goblet or gravy boat and serve with the chicken.

Preheat the oven to 400 degrees F.

Remove 1 oven rack and place the other at the bottom of the oven.

Mix the softened butter and Essence together to make a paste. Rub the paste all over the chicken and under the skin of the breast. Set aside.

Place a large roasting pan over 2 burners on the stove and heat over medium-high heat. Add enough olive oil to lightly coat the bottom of the pan. When the oil is hot, add the sausage links, still attached in a coil. Brown on both sides, about 3 minutes per side.

Remove from the heat and create a space in the center of the sausage coil that is large enough to fit the cedar stake and the chicken.

Place the chicken on the stake and place in the center of the sausage. Add the onion, mushrooms, carrots, baby beets, and garlic around the sausage. Drizzle with olive oil. Add rosemary, thyme, and season with salt and pepper. Roast for 1 hour or until the chicken and sausage is cooked through. Check after 30 minutes to make sure there is still sufficient liquid in the pan. If the pan is dry, add a little chicken stock or water.

While the chicken is cooking, in a saucepan, combine the red wine, beet liquid, cream, and Dijon and reduce by 1/2, about 15 minutes. Stir in the thyme. Season, to taste, with salt and pepper.

Remove the chicken (still on the stake) from the pan and place in the center of a large platter. Surround with the sausage, garlic, and vegetables.

Ladle the sauce into a goblet or gravy boat and serve with the chicken.

Cedar Stake:

From the piece of cedar cut a base of 6 to 7 inches.

From the remaining plank cut a 7 to 8-inch piece. Cut this lengthwise approximately 1 1/2 inches wide. This will form your stake. At 1 end, make 2 diagonal cuts to form a point at the top of the stake.

Nail or screw the stake to the base by putting nail or screw through base and into the stake. Make sure to use stainless steel nails or screws and sanitize them in boiling water before using.

Cedar Stake:

From the piece of cedar cut a base of 6 to 7 inches.

From the remaining plank cut a 7 to 8-inch piece. Cut this lengthwise approximately 1 1/2 inches wide. This will form your stake. At 1 end, make 2 diagonal cuts to form a point at the top of the stake.

Nail or screw the stake to the base by putting nail or screw through base and into the stake. Make sure to use stainless steel nails or screws and sanitize them in boiling water before using.

Essence (Emeril's Creole Seasoning):

Essence:

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

Essence (Emeril's Creole Seasoning):

Essence:

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

IDEAS YOU'LL LOVE

Afghani Chicken

Recipe courtesy of Apsara

Vampire Cocktail

Vampire Blood Drink

Recipe courtesy of Michael Chiarello

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped

10am | 9c

Unwrapped

10:30am | 9:30c

Unwrapped

11am | 10c

Unwrapped

11:30am | 10:30c

Unwrapped 2.0

12pm | 11c

Unwrapped 2.0

12:30pm | 11:30c

Unwrapped 2.0

1pm | 12c

Unwrapped 2.0

1:30pm | 12:30c

Unique Eats

2pm | 1c

Unique Eats

2:30pm | 1:30c

Unique Eats

3pm | 2c

Unique Eats

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Unique Sweets

5:30pm | 4:30c

Unique Sweets

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c