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Maui Chicken Recipe

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This recipe for Maui Chicken, by , is from Janis Weart's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy O'Neal
Added: Tuesday, October 13, 2009


1 chicken, whole
1/2 c. celery, chopped
2 T. onion, chopped
3 T. butter
1/4 c. syrup from pineapple
1 T. lemon juice
2 c. pkgd cornbread stuffing mix
1/4 c. shredded coconut
2 tsp. flour
1/2 tsp. paprika
1 c. water
1 8 1/4 oz.can crushed pineapple, drained

Preheat oven to 400. Sprinkle body cavity of chicken with salt. Saute celery and onion lightly in 2 T. butter. Add 1/4 cup pineapple syrup and lemon juice and heat to boiling. Pour over stuffing mix, tossing to moisten evenly. Add pineapple and coconut and mix well. Stuff lightly into body and neck of the chicken and skewer openings. Tie legs together close to the body, and tie wings close to breast. Place in roasting pan. Melt remaining T. butter and mix with flour and paprika. Brush over skin. Bake at 400 for 30 minutes or until skin begins to brown. Pour water into baking pan and cover, using foil if pan does not have a lid. Reset oven to 325 and bake 1 1/2 hours longer until chicken is very tender. Remove strings and skewers before serving.




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