ingredients:
2 T. my all purpose seasoning (2 T. smoked paprika, 1 T. brown sugar, 1 T. salt, 1 T. Adobo seasoning, 1 tsp. black pepper. Combine and store in an airtight container.)
3 celery tops (the part with the leafs on them)
1 small onion, peeled and cut in half
1 stalk celery, cut into 3-4 pieces
2 carrots, peeled and cut in half
1 whole chicken (about 2-3lbs.)
2 cloves garlic, peeled
1/2 lemon
2 T. butter
Directions:
Take the chicken out of the wrapper and remove the neck, gizzard, etc. from the cavity. Get a container out, big enough to hold the chicken and cover for marinating. Place the chicken in the container and take 1 T. of butter and rub over the skin, stick any left inside the cavity. Use the other T. of butter and break in half then slide it under the skin over the breast of the chicken. Rub the entire bird with the all purpose seasoning. Place the lemon, garlic and celery tops inside the cavity. Cover and place in the fridge overnight or at least 4 hours. In a covered casserole dish or dutch oven place the carrots, onions and celery in the bottom (you can use more, this was just what I used). Take the chicken from the fridge and place breast side down in the dish. Cover and place in a 325 degree oven for 2 hours. Remove the lid and return back to the oven for 1 hour. Test to make sure your chicken is at 160 degrees before removing from the oven. Remove the chicken to a cutting board and allow to rest for 10 minutes before carving.
recipe from jane't page
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