Stuffed Whirlybird Recipe
Ingredients
| 1 roasting chicken (about 4 pounds) Fruit Stuffing OR packaged Spanish Rice | ||
| Butter margarine | 2 Tablespoon | |
| Salt Pepper Ginger-Honey Glaze | ||
| Salt Pepper Ginger-Honey Glaze | ||
Directions
Wash and dry chicken.
Stuff breast and body cavities with either Fruit Stuffing (from recipe at right) or Spanish Rice Stuffing (follow label directions).
Secure body and neck cavities tightly closed; tie legs and wings tightly to body.
Rub bird with softened butter or margarine and sprinkle with salt and pepper.
Place on rotisserie spit and roast 1 hour, then begin basting with Ginger-Honey Glaze.
Continue roasting, basting often, 30 to 45 minutes longer, or until chicken is richly browned and tender.
GINGER-HONEY GLAZE: Combine 1/2 cup soy sauce, 6 tablespoons honey, and 2 teaspoons ground ginger in small saucepan.
Heat, stirring constantly, just to boiling.
Stuff breast and body cavities with either Fruit Stuffing (from recipe at right) or Spanish Rice Stuffing (follow label directions).
Secure body and neck cavities tightly closed; tie legs and wings tightly to body.
Rub bird with softened butter or margarine and sprinkle with salt and pepper.
Place on rotisserie spit and roast 1 hour, then begin basting with Ginger-Honey Glaze.
Continue roasting, basting often, 30 to 45 minutes longer, or until chicken is richly browned and tender.
GINGER-HONEY GLAZE: Combine 1/2 cup soy sauce, 6 tablespoons honey, and 2 teaspoons ground ginger in small saucepan.
Heat, stirring constantly, just to boiling.
Chef
