Roast Sweet Sour Chickens
|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)|
|Poultry seasoning||1⁄4 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Whole broiler fryer chicken||3 Pound|
|Brown sugar||2 Tablespoon|
|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.
Cook and stir till bubbly.
Stir in lemon juice.
Pass lemon juice mixture with chickens.