From: Chef James Clark, Marina Inn at Grande Dunes, Myrtle Beach, SC. Yield: 4 servings. 2 whole 3½-lb. chickens, with livers 1 andouille sausage 1 sweet onion 2 celery ribs 2 tomatoes, diced 1 clove garlic ½ cup Tupelo honey ½ bunch chives 1 bay leaf 2 cups Carolina Gold Rice ¼ cup Chardonnay 1¼ qt. chicken stock 2 Tbsp. bacon drippings 2 Tbsp. olive oil 2 Tbsp. butter to taste, salt and pepper Rinse chickens with cold water and pat dry. Remove livers and set aside. Bone ...
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