Lanai Baked Chicken and Stuffing

Title:
Lanai Baked Chicken and Stuffing

Yield:
6 Servings

Categories:
Chicken,
Hawaiian,
Family,
Stuffing




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






 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