Little Chicken Roasts
|Broiler fryers||4 1⁄2 Ounce (3 Chicken, 1 1/2 Pound Each)|
|Butter/Margarine||1⁄2 Cup (8 tbs) (1 Stick)|
|Canned crushed pineapple||9 Ounce (1 Can)|
|Soft bread crumbs||3 Cup (48 tbs) (6 Slices)|
|Flaked coconut||1⁄2 Cup (8 tbs) (From A 3 1/2-Ounce Can)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Poultry seasoning||1⁄4 Teaspoon|
|Bottled steak sauce||2 Tablespoon|
|Sweet and sour sauce||2 Tablespoon|
1.Wash chicken thoroughly with cold water from outside and within and once done dry.
2.Apply salt in the cuts and inside.
3.Drain the pineapples and reserve the liquid.
4.Preheat the oven to 325 degrees.
5.Take a small saucepan, heat butter or margarine in it.
6.In a medium sized bowl, mix pineapple with coconut, bread crumbs and celery.
7.Pour the heated butter or margarine on th epineapple mixture and mix the ingredients with the help of a fork.
8.Keep the remaining butter aside.
9.Fill the neck and body gaps of the chicken with pineapple bread mixture.
10.Make the neck skin smooth and support it well using a stick or rod.
11.Secure the legs with the tail by using a white string.
12.Take a roasting pan, arrange chickens on it.
13.Season the chicken with remaining butter or margarine mixed with salt and poultry seasoning.
14.Put the pan for roasting for 1 hour.
15.Apply the butter mixture ocassionally.
16.Mix pineapple syrup( kept aside) and Steak sauce with butter in the pan and apply it on chickens.
17.Roast for 30 more minutes until the skin gets tender.
18.Place the chicken on heated serving platter.
19.Remove the strings attached.
20.Serve the chicken garnished with watercress and fruits.