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Stuffed Whirlybird

Chicken.Maximus's picture
  Roasting chicken/Fruit stuffing or packaged spanish rice 4 Pound
  Stuffing butter/Margarine 2 Tablespoon
  Salt To Taste
  Pepper To Taste
  Ginger honey glaze To Taste

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4138 Calories from Fat 2811

% Daily Value*

Total Fat 312 g480.3%

Saturated Fat 97.6 g488.1%

Trans Fat 0 g

Cholesterol 1389 mg463%

Sodium 1647.1 mg68.6%

Total Carbohydrates 0.33 g0.11%

Dietary Fiber 0.03 g0.13%

Sugars 0.2 g

Protein 311 g622.6%

Vitamin A 62.6% Vitamin C 0.06%

Calcium 18.9% Iron 101.9%

*Based on a 2000 Calorie diet

Stuffed Whirlybird Recipe