Recipe - Marius Johnstons Chicken

Chicken

BASTING SAUCE
2 Sticks butter
One fourth cup Lemon juice
2 teaspoon Celery salt
2 teaspoon Garlic powder
2 teaspoon White pepper
2 teaspoon Paprika
2 teaspoon Onion powder

I basted every 45 min or so.

The secret of this recipe is to cook the chicken at 225 250 degrees *skin
side up*. Check doness by twisting leg, don't pierce the skin.

Salt and pepper chicken a few hours before cooking

NOTES : This from the AllAmerican Barbecue Book

Recipe by: Marius Johnston

Posted to recipeludigest by molony molony@scsn.net on Feb 04, 1998