Star-Bulletin Features


Roast chicken dish
is a success at sea

"The Electric Kitchen" airing in June features "Ship to Shore Recipes with the United States Navy."

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8:30 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 55 in Hilo and Kona.

Here is a recipe from petty officer Joseph Landon. All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site,

Orange-Honey Roasted Chicken

4 pound chicken
1/4 cup butter, softened
1/4 cup minced parsley
2 tablespoons minced fresh thyme
1 tablespoon minced garlic
Salt and pepper to taste
4 cups chicken stock
3 tablespoons butter
>> Marinade:
4 cups orange juice
3 tablespoons honey
2 tablespoons chopped ginger root
1 medium onion, sliced

Combine marinade ingredients; add chicken and marinate in the refrigerator 4 to 6 hours.

Remove chicken from marinade, reserving 2 cups. Place marinade in a saucepan and reduce by half; set aside.

Preheat oven to 425 degrees. Using your fingers, separate skin from breast of chicken.

Combine the 1/4 cup butter, parsley, thyme, garlic, salt and pepper; place under skin of chicken. Season chicken with salt and pepper. Tie wings and drumsticks to chicken with string. Roast 10 minutes or until golden brown, then lower temperature to 325 degrees and continue roasting 40 to 50 minutes, or until internal temperature reaches 155 degrees.

For sauce: Place stock in a saucepan and reduce by half; slowly add reduced marinade. Remove from heat and whisk in the 3 tablespoons butter. Drizzle over chicken. Serves 4 to 6.

Nutritional information unavailable.

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