"Cook-itself Chicken"

The Terrace Times Cook Book, Balmain Edition by Helen Arbib and Pauline Clements, Australia 1977 

“Cook-itself Chicken is exotic enough for any party meal.”

Just before baking time, lay skin-side up in a shallow casserole -

1 or 2 roasting chickens – not touching.

Sprinkle each one with 1 tsp salt.

Combine in bowl for each chicken 1 450g can crushed pineapple; ½ cup fruit chutney; 1 cup sliced blanched almonds; ¼ cup prepared English mustard.

Spoon over chicken/s and bake in 350° oven for approximately 1 ½ hours or until tender and well glazed. If you can, it’s a good idea to do a little basting half-way through cooking time.

A friend stayed with me for a few days between Christmas and New Year and I inflicted the Cook-itself Chicken on him.  It was OK but I wouldn’t bother cooking it again. I used marylands instead of a whole chicken, the photos are one before the oven and the other on the plate. Instead of fruit chutney I used my home made lemon chutney which is quite lively and gave a good tang to the dish, Ann.