Polynesian Hilo Platter Recipe
Ingredients
| Chickens | 2 | |
| 4 cups Hilo Stuffing | ||
| Butter/Margarine | 3 Tablespoon, melted | |
| 1 1/2 cups Curry Fruit Glaze | ||
Directions
Rinse chickens inside and out with cold water; drain, then pat dry.
Stuff neck and body cavities lightly with Hilo Stuffing.
Smooth neck skin over stuffing and skewer to back; tie legs to tail with strings.
Place chickens on a rack in roasting pan; brush with melted butter or margarine.
Roast in moderate oven (350°) for 1 hour.
Spoon part of the Curry Fruit Glaze over each chicken to make a thick coating.
Continue roasting, basting 2 or 3 times with remaining glaze, 1 hour, or until drumsticks move easily and chickens are glazed.
Remove to a heated serving platter; cut away strings and remove skewers.
Stuff neck and body cavities lightly with Hilo Stuffing.
Smooth neck skin over stuffing and skewer to back; tie legs to tail with strings.
Place chickens on a rack in roasting pan; brush with melted butter or margarine.
Roast in moderate oven (350°) for 1 hour.
Spoon part of the Curry Fruit Glaze over each chicken to make a thick coating.
Continue roasting, basting 2 or 3 times with remaining glaze, 1 hour, or until drumsticks move easily and chickens are glazed.
Remove to a heated serving platter; cut away strings and remove skewers.
Chef
