Roast Sweet Sour Chickens Recipe
Ingredients
| Pineapple can | 1 8 1/4 Ounce, crushed | |
| 4 cups dry bread cubes | ||
| Flaked coconut | 1/2 Cup (16 tbs) | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Salt | 1/2 Teaspoon | |
| Poultry seasoning | 1/4 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Fryer chicken | 3 Pound | |
| Cooking oil | ||
| Cornstarch | 2 Tablespoon | |
| Brown sugar | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
Directions
Drain crushed pineapple, reserving 1 tablespoon syrup.
Combine pineapple, dry bread cubes, coconut, chopped celery, the 1/2 teaspoon salt, and poultry seasoning.
Drizzle with melted butter or margarine; toss lightly.
For moist stuffing, add the reserved syrup.
Rub neck and body cavities of broiler-fryer chickens with salt.
Stuff loosely with bread mixture.
Skewer neck skin to back.
Tie legs to tail; twist wing tips under back.
Place chickens, breast up, on rack in shallow roasting pan.
Rub skin with cooking oil.
Roast in uncovered pan at 375° till done, 1 1/4 to 1 1/2 hours, brushing often with pan drippings.
Remove to platter; keep warm.
Skim off fat from pan drippings.
Measure drippings; add water to make 1 1/2 cups liquid.
In small saucepan blend cornstarch, brown sugar, and the 1/4 teaspoon salt.
Add drippings.
Cook and stir till bubbly.
Stir in lemon juice.
Pass lemon juice mixture with chickens.
Combine pineapple, dry bread cubes, coconut, chopped celery, the 1/2 teaspoon salt, and poultry seasoning.
Drizzle with melted butter or margarine; toss lightly.
For moist stuffing, add the reserved syrup.
Rub neck and body cavities of broiler-fryer chickens with salt.
Stuff loosely with bread mixture.
Skewer neck skin to back.
Tie legs to tail; twist wing tips under back.
Place chickens, breast up, on rack in shallow roasting pan.
Rub skin with cooking oil.
Roast in uncovered pan at 375° till done, 1 1/4 to 1 1/2 hours, brushing often with pan drippings.
Remove to platter; keep warm.
Skim off fat from pan drippings.
Measure drippings; add water to make 1 1/2 cups liquid.
In small saucepan blend cornstarch, brown sugar, and the 1/4 teaspoon salt.
Add drippings.
Cook and stir till bubbly.
Stir in lemon juice.
Pass lemon juice mixture with chickens.
Chef
