| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Hawaiian |
Chicken, Hawaiian, Family, Stuffing |
6 |
Servings |
INGREDIENTS
| 1 |
|
4-5 lb roasting chicken |
| 1 |
cn |
(8 oz) crushed pineapple in juice, drained |
| 1/4 |
c |
Reserved pineapple syrup |
| 1/2 |
c |
Chicken stock (up to 1) |
| 1 |
pk |
(8-10 oz) stuffing mix |
| 1 |
c |
Celery; chopped |
| 1 |
sm |
Maui onion; chopped |
| 1/4 |
c |
Macadamia nuts; chopped fine |
| 1/2 |
|
Stick butter; OR chicken fat |
| 1 |
tb |
Lime; OR lemon juice |
| 1/4 |
c |
Fresh coconut; shredded |
|
|
Hawaiian salt |
|
|
Butter for rubbing chicken |
|
|
Chicken stock for basting |
INSTRUCTIONS
Clean and dry chicken. Rub inside and out with butter and Hawaiian salt.
Drain pineapple, reserving syrup. In a skillet melt butter and saute celery
and onion. Add lime juice, pineapple syrup and 1/2 cup chicken broth. Heat
to boiling and add to stuffing mix. Toss. Add coconut, nuts and pineapple
and mix well. If a more moist stuffing is desired, heat the other 1/2 cup
of chicken stock and add to the stuffing mix. Stuff the cavities and skewer
the openings closed. Bake at 400F for 30 minutes. Reduce the temperature to
325F and bake for an additional 30 to 45 minutes, or until chicken is
tender. Baste occasionally with chicken stock. (Tutu used to add an egg and
rubbed sage to dried bread crumbs, but I just use a package of stuffing
mix).
Recipe by: Mary Spero
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on Nov 16, 1997
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