Home -> [Baked, Chicken, Family, Hawaiian, North American, Poultry, Stuffings] -> [Lanai baked chicken and stuffing Recipe]
 
 

Lanai baked chicken and stuffing
Artist: _
Categories: Baked, Chicken, Family, Hawaiian, North American, Poultry, Stuffings
Yield: 6
Rating: 0
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Ingredients:
1 4-5 lb roasting chicken
1 8 oz can crushed pineapple
-in juice, drained
1/4 cupReserved pineapple syrup
1/2 cupChicken stock (up to 1)
1 8-10 oz package stuffing mix
1 cupCelery, chopped
1 smallMaui onion, chopped
1/4 cupMacadamia nuts, chopped fine
1/2 Stick butter (4 oz.) OR
-rendered chicken fat
1 tbspLime OR lemon juice
1/4 cupFresh coconut, shredded
Hawaiian salt
Butter for rubbing chicken
Chicken stock for basting
Procedures:
1Clean and dry chicken.
2Rub inside and out with butter and hawaiian salt.
3Drain pineapple, reserving syrup.
4In a skillet melt butter and saute celery and onion.
5Add lime juice, pineapple syrup and ?cup chicken broth.
6Heat to boiling and add to stuffing mix.
7Toss.
8Add coconut, nuts and pineapple and mix well.
9If a more moist stuffing is desired, heat the other ?cup of chicken stock and add to the stuffing mix.
10Stuff the cavities and skewer the openings closed.
11Bake at 400f for 30 minutes.
12Reduce the temperature to 325f and bake for an additional 30 to 45 minutes, or until chicken is tender.
13Baste occasionally with chicken stock.
14(tutu used to add an egg and rubbed sage to dried bread crumbs, but i just use a package of stuffing mix).
15Me ke aloha, mary notes : e hele mai oukou e ai!
16Prodigy does not review and cannot be responsible for the content of the newsletter or related discussions.
17** to subscribe, unsubscribe, or get more information on prodigy mailing lists, go to http://m/lists/ or send a message with the word "help" in the body to .prodigy.com recipe by: mary spero by maryspero@prodigy.com
 
 
 
 

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