Ingredients
1 baking hen
salt
1 can (8-1/4 oz.) crushed pineapple
1/2 cup chopped celery
2 tbsp. chopped onion
3 tbsp. butter or margarine
1/4 cup syrup from pineapple
1 tbsp. lemon juice
1/4 tsp. salt
2 cups packaged cornbread stuffing mix
1/4 cup shredded coconut
2 tsp. flour
1/2 tsp. paprika
1 cup water

Directions
Sprinkle the body cavity of the chicken with salt.

Drain the pineapple well, reserving the syrup. Saute the celery and onion lightly in 2 tablespoons butter. Add 1/4 cup of the reserved syrup from the pineapple, lemon juice and 1/4 teaspoon salt. Heat to boiling.

Pour the hot liquid over the stuffing mix in a large bowl. Toss to moisten evenly. Add the drained pineapple and coconut and mix well. Stuff the body and neck cavities of the hen lightly. Use skewers to close the openings. Tie the legs close to the body and tie the wings close to the breast. Place the stuffed hen in a roasting pan.

Melt the remaining butter and mix with the flour and paprika. Brush over the skin of the hen.

Bake at 400 degrees for 30 minutes or until the skin begins to brown lightly. Pour water into the baking pan and cover tightly (use foil if the pan does not have its own cover). Bake at 325 degrees for an additional 2-1/2 hours. The chicken should be very tender. Remove strings and skewers before serving. Makes 6 servings.