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  Canned crushed pineapple 8 1⁄4 Ounce (1 Can)
  Dry bread cubes 4 Cup (64 tbs)
  Flaked coconut 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Poultry seasoning 1⁄4 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Whole broiler fryer chicken 3 Pound
  Cooking oil 1
  Cornstarch 2 Tablespoon
  Brown sugar 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Lemon juice 1 Tablespoon

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.

Recipe Summary

Main Dish

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Roast Sweet Sour Chickens Recipe