|Capon/Whole roasting chicken||7 Pound (1 Piece)|
|Poultry seasoning||1⁄4 Teaspoon|
|Onions||1 1⁄2 Medium, quartered|
|Sage||1 Tablespoon, rubbed|
|Celery stalks||2 , cut into pieces (With Leaves)|
|Carrots||2 Medium, cut into 1/2-inch pieces|
|Butter/Margarine||2 Tablespoon, melted|
|Barbecue sauce||1 Tablespoon|
Wash capon thoroughly under cold running water; pat dry with paper toweling.
Rub cavity lightly with salt and poultry seasoning.
Insert a few onion quarters in neck and fold neck skin over onion.
Fold wings across back with tips touching to secure neck skin.
Sprinkle 1 teaspoon of the sage in body cavity and stuff with remaining onion quarters, the celery and carrots.
Tie legs and tail together with kitchen twine.
Insert meat thermometer in center of thigh muscle, not touching bone.
Brush skin with melted butter.
Rub with remaining 2 teaspoons sage.Arrange medium-hot Charcoal Briquets around drip pan.
Place capon, breast-side up, over drip pan; cover grill and cook 1 1/2 to 2 hours or until thermometer registers 185 °F.
Tent with heavy-duty foil to prevent overbrowning, if necessary.
Brush capon with barbecue sauce during last 10 minutes of cooking.
Garnish with parsley; serve with additional heated barbecue sauce, if desired.