Recipe - Lanai Baked Chicken And Stuffing

1 45 pound roasting chicken
1 cn (8 oz) crushed pineapple in
juice, drained
One fourth cup Reserved pineapple syrup
One half cup Chicken stock (up to 1)
1 pack (810 oz) stuffing mix
1 cup Celery; chopped
1 small Maui onion; chopped
One fourth cup Macadamia nuts; chopped fine
One half Stick butter; OR chicken fat
1 tablespoon Lime; OR lemon juice
One fourth cup 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 One half 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 One half 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