2 (3 1/2 to 4 pound) frying chickens, cut into halves
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup butter or margarine, melted
Lychee Glaze (recipe follows)
Kiwifruit, peeled and sliced
Preheat iven to 400 F. Sprinkle chicken with salt and pepper. Place,
skin side up, in a single layer in a large shallow pan; brush with
butter. Roast, basting frequently with butter, about 45 minutes or until
chicken is tender. Drain off fat. While chicken is cooking, prepare
Lychee Glaze. Spoon glaze over chicken; top with kiwi slices. Spoon
glaze from bottom of pan over chicken and kiwi. Bake about 3 minutes
or until kiwi and chicken are well glazed.
Lychee Glaze: Combine 1 cup fresh minced lychess, 1/2 cup white port wine
and grated peel of 1 lemon in a small saucepan. Cook over low heat
about 5 minutes or until slightly thick.