East African Chicken With Papaya 1970

This recipe comes from Grand Diplome Cooking Course for the Zaar World Tour 3 contest.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 2 (2 1/2lb)  roasting chickens, each 2 1/2 lbs. (5 pounds total)
• 2  tablespoons butter
• 4  slices bacon
• 1  firm ripe papaya
• 2  teaspoons prepared mustard
• 1  lemon, juice of
•  salt and pepper

Directions

1. Preheat oven 350 degrees.
2. Truss the chickens, and rub on the butter and then lay bacon slices on top.
3. Halve the papaya , discarding the seeds and cut a thin slice from each bottom so it sits firmly.
4. Place the papaya in a deep buttered casserole and spreadthe cut surface of fruit with the mustard.
5. Set the chickens on top of the mustard coated papaya, sprinkle with the lemon juice and salt and pepper.
6. Cover casserole dish and roast 60 minutes or until the papaya is soft and the chickens are very tender.
7. To serve split each chicken in half discarding the back bones. Cut each piece of papaya in half .
8. Serve each person half a chicken and a quarter of the papaya, with pan juices.