Ingredients

• 2 tbsp butter
• 1/4 cup diced celery
• 1/4 cup diced onion
• 1/8 cup chopped parsley
• 1/4 tsp thyme
• 8 oz can oysters (only need 1/2)
• 1 chicken leg quarter
• Emeril’s Essence
CornBread
• 1 box Jiffy Corn Bread Mix
• 1 egg
• 1/3 cup Milk

Directions

1. Preheat oven to 400 degrees
2. Place roasting tray in oven to heat (top shelf)
3. Mix the cornbread ingredients and let rise
4. Grease muffin tins with butter
5. Wash and trim extra fat from chicken
6. When oven reaches 400 degrees place muffins on middle shelf
7. Place chicken, skin down on roasting pan.
8. Dice Celery, Onion and parsley.
9. Remove muffins from oven when done (approx 15 minutes and bamboo skewer comes out clean.
10. Reduce oven to 350 degrees, flip chicken and liberally coat with Emeril’s Essence
11. Sautee Celery, Onion and Parsley in 2 tbsp butter until clear
12. Run can of oysters through food processor, or dice by hand.
13. Add 4 corn bread muffins to pan. Add half the oysters and thyme. Mix until blended and moist. Pat down with spoon.
14. Place stuffing mix into oven on bottom shelf
15. Flip chicken occasionally, if oven gets smokey or chicken is getting too dark reduce heat.
16. Remove chicken when temperature reaches 180 degrees and juice run clears. Cook longer if you like it “falling off the bones” done.
17. Remove stuffing when chicken is done, temperature should be 140 degrees or higher.