Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pound         Chicken -- with giblets
                        Salt and pepper
   1      Ounces        Butter
  10      Ounces        Chicken stock
                        FOR THE STUFFING
   1 1/4  pound         Canned pineapple rings -- drained
   1 1/2  Ounces        Butter
     1/2                Lemon -- grated zest
   2      Ounces        Fresh white breadcrumbs
   3      Ounces        Walnuts -- coarsely chopped
                        Salt and pepper
                        FOR THE GARNISH
   2      Ounces        Walnuts -- finely chopped
   1      Sprig         watercress

Preparation:

Bring the chicken to room temperature. Heat the oven to 190°C/375°F/Gas 5. Wipe the chicken inside and out and season generously with salt and freshly ground black pepper. To make the stuffing, reserve 4 pineapple rings for the garnish. Roughly chop the remaining rings. Melt the butter in a saucepan. Stir in the grated lemon zest, fresh white breadcrumbs, chopped pineapple and walnuts. SEason with salt and freshly ground black pepper to taste. Fill the neck end of the bird with the stuffing and truss. Spread the butter over the chicken and cover with greaseproof paper. Place the chicken in a roasting tin, surround with giblets if desired and roast in the oven for 1 hour. Remove the greaseproof paper, baste the chicken with the juices. Cook for a further 30 mins. Transfer the chicken to a heated serving platter and keep warm. Drain off the surplus fat from the pan and pour in the stock. Boil for 3 mins over a high heat to reduce the liquid slightly, stirring occasionally. Correct the seasoning. Chop the remaining pineapple into chunks, toss with the finely chopped walnuts and arrange round the chicken. Garnish with sprigs of watercress. Strain the sauce into a sauce-boat, and serve with the chicken.