1 (3 pound) whole chicken, cut into 1/2 inch pieces
10 tablespoons butter
1/2 teaspoon ground nutmeg
1 (4 ounce) can sliced mushrooms
1 (4 ounce) can pineapple, drained
2 tablespoons honey
3 tablespoons all-purpose flour
1 teaspoon cardamom extract
1 teaspoon dry mustard
1 teaspoon white sugar
1 red onion, chopped
1 cup honey-roasted tomatoes
1 cup sliced red bell peppers
1/2 cup chopped green bell peppers
1/4 cup butter
Dredge chicken pieces in butter or margarine, and place in a bottom
1/2 cup pineapple juice
1/3 cup honey
1 cup chopped green onions
1 tablespoon chopped fresh ginger root and garlic
4 teaspoons honey
1 teaspoon lemon zest
1 teaspoon turkey meat tenderizer (optional)
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Boil chicken pieces in medium saucepan until chicken is cooked. Remove from oil, and drain off excess fat. Bring oil to a boil in a large skillet. Reduce heat to low, and add chicken. Fry over high heat until chicken is crispy, about 3 minutes. Place coating onto baking sheet. Season with butter, nutmeg, mushrooms, pineapple, honey, green onions, ginger, garlic, and chicken seasoning.
Roast bird for 15 minutes, adding water as necessary to prevent bird from squawking with excessive noise. Spoon mixture into bird cavity, and top with lemon zest, tomatoes, red peppers, bell peppers, red bell peppers, sweet potatoes, sliced onions, red potatoes, frozen mixed salad greens, honey roasted red peppers, egg yolks, lemon zest, turkey gelatin, salt and pepper.
Bake in preheated oven for 2 hours. This may be done in less time, depending on time of about arrival. Place bird on broiling rack, and brush yolks with butter mixture. Bake an additional 10 minutes, brushing with egg yolk mixture every 10 minutes or until chicken is golden brown.