1/2 cup margarine
1 cup raisins
1 cup chopped celery
1 (10 ounce) can crushed pineapple with juice
1 cup butter or margarine at room temperature
Preheat oven to 350 degrees F (175 degrees C).
Rub the margarine into a small bowl, and beat into the raisin mixture well, adding water to taste.
In a medium saucepan over medium heat, place celery, pineapple, butter and salt all together. Bring mixture to a boil, and pour over chicken.
Bake uncovered for 45 minutes, basting every 20 minutes with water. Cover, and let chicken rest for 10 minutes. Meanwhile, reserve the pineapple juice, pineapple chunks or chicken bones and juice for two different sizes.
Bake uncovered for another 45 minutes, basting every 20 minutes with water.
Remove chicken and juices from the pan, and transfer the skins and bones to a platter.
Using a fork, remove skin and bones, and cut into bite size pieces.
Toss together butter and milk in a small bowl.
Bake chicken uncovered at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until chicken is no longer pink and juices run clear.
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