Emeril Lagasse introduces a show on holiday season meals. He preps a stock for a shrimp bisque and chops some celery, onion, shallot and carrots. Lagasse also begins to make a green onion spoon bread with milk.
Emeril Lagasse discusses the differences in free range chicken and regular chicken and the health benefits of a well feed chicken. He stuffs the chicken with celery, carrots, onions, lemon peels and sage steams before it's cooked in the oven.