Boudin is traditionally made with pork. It’s Lent so I am making chicken boudin. The key to delicious boudin is the balance between the meat and the liver.
4 pounds of chicken thighs, with skin and bones, 1 pound of chicken liver, 2 cups long-grain white rice, 2 cups minced white onions, 8 minced garlic cloves, 4 tablespoons chicken bouillon, 1 teaspoon chili powder, 2 tablespoons of cayenne pepper, 1 1/2 cup diced green onions, 1/4 cup diced celery, 1/8 cup diced green bell pepper, 1 bay leaf, 1 cup chopped parsley.
Add the chicken and enough water to cover the chicken to the pot. Bring to a boil then reduce the heat to a simmer. Cook for 45 minutes, during the last 10 minutes add the liver to the pot. Remove the meat from the pot. Measure the rice add 4 cups of the liquid you cooked the chicken in along with the chicken bouillon and all the dry seasonings. Bring the pot to a boil then reduce to a simmer cover the pot, cook for 17 -20 minutes. While the rice is cooking remove the skin and bones from the chicken. Mince the chicken and liver, add to a bowl. Add the vegetables add 2 tablespoons of butter to a skillet, cook until the onions are tender, add the vegetables to the bowl with the chicken, add the rice and mix well. Taste add salt and pepper as needed. Chill meat for at least 2-hours. Scoop out a couple of heaping tablespoons of the chicken mixture roll into a ball about the size of a golf ball. Set aside.
1 cup Panko bread crumbs, 3 eggs beaten, 3 tablespoons chicken stock, 1/8 teaspoon black pepper, 1/4 teaspoon seasoning salt, 1/4 teaspoon granulated garlic, 2 cups peanut oil for frying.
Pour the bread crumbs onto a plate, in a bowl add the eggs beat well add the bouillon and seasoning to the bowl and beat again, set aside. Roll the balls in the egg wash then in the bread crumbs, set aside.
Add the oil into a heavy skillet, when the oil reaches 350 degrees drop the balls into the oil, fry until crispy, this should take about 5 minutes. The balls should be golden brown on all sides.