6 whole chicken fryers legs (thigh and drumstick joined) 1 pound Portuguese sausage, casing removed 1 cup onion, chopped ½ cup celery, chopped 2 cups Portuguese sweet-bread crumbs cubes, toasted 1 cup peeled and diced sweet potato, boiled 6 to 10 minutes ½ cup cilantro, chopped Salt and pepper, to taste ¼ cup honey 2 Tb. Aloha shoyu
Preheat oven at 350 degrees. Remove bone from chicken thighs only by cutting through meat in a straight line along the bone. Run thumb and forefinger along the bone to separate the meat. Cut away bone at end joint. If desired, leave thigh bone attached to drumstick and protruding from meat, as decoration.
In a skillet, sauté sausage; remove to a plate. Sauté onions and celery. Stir in sweet-bread cubes, sweet potato, cilantro, salt, pepper, and Portuguese sausage.
Divide stuffing mixture into 6 portions and press into deboned chicken thighs. Place chicken pieces, stuffing side down, in a baking pan and bake for 1 hour.
Combine honey and shoyu and blend well. During the last 15 minutes of the baking, baste chicken several times with honey-soy mixture.