1 (4 pound) whole chicken
1 (6 ounce) can crushed pineapple with juice
1 cup finely chopped celery
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1.5 fluid ounce) jigger vodka
1 clove garlic, minced
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground black pepper
1 1/2 teaspoons chicken bouillon granules
1 (2 fluid ounce) jigger apple juice
Place chicken in a large metal dish, and then beat with a fork. Cover dish, and refrigerate. Place pineapple cubes in the center. Top with celery, liver, peas and carrots. Place a layer of chicken in freezer.
Bake uncovered at 350 degrees F (175 degrees C) for 1 Hour. Remove and discard skin. Bake 20 minutes longer or until chicken is no longer pink or is cooked through. (Note: Do not cover pan. Leaving lid open can allow steam to escape under the lid, causing the chicken to be extremely dry, and discolored within hours. Can be refrigerated for 2 days.)
Remove chicken from pan, and place in a large, heavy saucepan with enough water to cover. Bring to a boil, and cook 15 minutes, turning chicken often. Remove from heat, and cook 30 minutes, until liquid is reduced by half. Stir chicken broth, pineapple, celery and carrots into pan. Remove from heat, and pour plum-studded orange juice over all. Return chicken to pan and simmer 15 minutes. Remove from pan, and reserve.
Meanwhile, in a large bowl, combine cream cheese, sugar, flour, and vanilla. Beat well, and pour mixture over chicken. Sprinkle with orange juice. Cover, and refrigerate at least 2 hours before serving.