Honaunau Free Range Chicken Stuffed with Mango and Mountain Apple

Ingredients

4 Pounds Free Range Chicken, completely de-boned
2 Pieces Hard Roll diced ½ inch
¼ Cup Green Onion, sliced
1 Teaspoon Ginger, diced
¼ Piece Red Pepper, fine julienne
½ Cup Mango, diced
½ Cup Mountain Apple or Apple
2-½ Cup Chicken Stock
1 Teaspoon Worcestershire Sauce
To Taste Salt and Pepper
To Taste Nutmeg

• Dice all fruits into ¼ inch.
• Dice the rolls and dry in oven.
• Mix all dry ingredients. Add ½ cup chicken stock, Worcestershire, salt, pepper and nutmeg
• De-bone chicken completely.
• Starting from the back, lay chicken out in a square with legs behind the breast. Salt and pepper meat. Loosen skin on breast side about 2 inches and 2 inches on the leg side. Place stuffing in the center with the breast meat on top and the leg on the bottom. Roll meat over and cover outside with the loosened skin.
• Wrap tightly in plastic wrap closing the ends then wrap in aluminum foil.
• Steam for 30 minutes in a pressure steamer or 50 minutes in a steam basket or stovetop steamer.
• Cool for at least 20 minutes (can also be done the day before serving).
• Then heat a heavy sauce pan. Brown 4 ounces batter roast chicken on all sides brown and place in a 350 degree F oven. Cook for 30 minutes or internal temperature of 150 degree F.
• When done remove from oven. Place chicken on serving tray.
• Sauté ohelo berries in butter then drain the butter and de-glaze with 2 cups chicken stock in a pan and reduce until 1 cup and set aside.
• Slice chicken into ½ to ¾ inch slices and serve 3 to 4 per serving. Dress on plate and ladle ohelo berry pan juice over. Serve with ½ breadfruit pumpkin lau lau.

Bread Fruit Pumpkin Lau Lau

Ingredients

3 Cups Bread Fruit, diced
3 Cups Pumpkin, diced
8 Ounces Coconut Cream
6 Each Luau Leaves
6 Each Ti Leaves
Salt and Pepper
Nutmeg

• Remove hard stalk from ti-leaves.
• Lay ti-leaves cross ways with shiny side down.
• Take 2 luau leaves with shiny side up and lay it on the ti-leaves.
• Place 1 cup bread fruit and 1 cup pumpkin, seasoned, onto the luau leaves with the coconut milk.
• Make a parcel wrap with the ti-leaves and tie.
• Steam for 35 minutes in a commercial steamer or 50 minutes on the stovetop.
• Check that it is fully cooked before opening using a bamboo skewer to test.