Little Chicken Roasts Recipe
Are you looking for a great Little Chicken Roasts recipe? A delicious Little Chicken Roasts gets its taste from Chicken. A lip-smacking Main Dish, this Little Chicken Roasts completes your spread. You need to try this Little Chicken Roasts just once! You'll certainly remain loyal to it forever!
Ingredients
3 whole broiler-fryers (1 1/2 pounds each)
1/2 cup (1 stick) butter or margarine
1 can (about 9 ounces) crushed pineapple
3 cups soft bread crumbs (6 slices)
1/2 cup flaked coconut
1/2 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
2 tablespoons bottled steak sauce
Sweet-and-Sour Sauce
Directions
Rinse chickens inside and out with cold water; drain, then pat dry.
Sprinkle inside with salt.
Melt butter or margarine in a small saucepan.
Drain syrup from pineapple into a cup and set aside for Step 6.
Combine pineapple with bread crumbs coconut, and celery in a medium-size bowl; drizzle 4 tablespoons of the melted butter or margarine over; toss with a fork until crumbs are lightly coated.
(Save remaining butter or margarine for Step 5.) 4.
Stuff neck and body cavities of chickens lightly with pineapple-bread mixtureSmooth neck skin over stuffing and skewer to back; close body cavity and tie legs to tail.
Place chickens in a roasting pan.
Stir salt and poultry seasoning into saved 4 tablespoons butter or margarine in saucepan; brush part over chickens.
Roast 1 hour in moderate oven (375°)basting several times with butter mixture.
Stir saved pineapple syrup and steak sauce into any remaining butter in saucepan; brush generously over chickens.
Continue roasting, basting once or twice more, 30 minutes longer, or until drumsticks move easily and meaty part of thigh feels soft.
Remove chickens to heated serving platter; keep warm while making sauce.
When ready to serve, cut away strings from chickens.
Garnish platter with watercress and preserved mixed fruits, if you wish.
Pass sauce in a separate bowl.
SWEET-AND-SOUR SAUCE: Blend 2 tablespoons cornstarch into drippings in roasting pan; stir in 1 cup water.
Cook, stirring all the time, just until mixture thickens and boils 3 minutes.
Stir in 2 tablespoons brown sugar and 1 tablespoon lemon juice.
Strain into heated serving bowl.
Sprinkle inside with salt.
Melt butter or margarine in a small saucepan.
Drain syrup from pineapple into a cup and set aside for Step 6.
Combine pineapple with bread crumbs coconut, and celery in a medium-size bowl; drizzle 4 tablespoons of the melted butter or margarine over; toss with a fork until crumbs are lightly coated.
(Save remaining butter or margarine for Step 5.) 4.
Stuff neck and body cavities of chickens lightly with pineapple-bread mixtureSmooth neck skin over stuffing and skewer to back; close body cavity and tie legs to tail.
Place chickens in a roasting pan.
Stir salt and poultry seasoning into saved 4 tablespoons butter or margarine in saucepan; brush part over chickens.
Roast 1 hour in moderate oven (375°)basting several times with butter mixture.
Stir saved pineapple syrup and steak sauce into any remaining butter in saucepan; brush generously over chickens.
Continue roasting, basting once or twice more, 30 minutes longer, or until drumsticks move easily and meaty part of thigh feels soft.
Remove chickens to heated serving platter; keep warm while making sauce.
When ready to serve, cut away strings from chickens.
Garnish platter with watercress and preserved mixed fruits, if you wish.
Pass sauce in a separate bowl.
SWEET-AND-SOUR SAUCE: Blend 2 tablespoons cornstarch into drippings in roasting pan; stir in 1 cup water.
Cook, stirring all the time, just until mixture thickens and boils 3 minutes.
Stir in 2 tablespoons brown sugar and 1 tablespoon lemon juice.
Strain into heated serving bowl.
