|Ready to cook broiler fryer chicken||4 Pound|
|Chopped celery leaves||1⁄2 Cup (8 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Catsup||1⁄4 Cup (4 tbs)|
|Corn syrup||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Salad oil||2 Tablespoon|
|Prepared mustard||2 Tablespoon|
Rinse chicken, pat dry with paper towels.
Rub body cavity with salt and pepper.
Combine celery, parsley, onion, and melted butter; place in body cavity.
Fasten neck skin to back with nail or skewer.
Tie with cord to hold nail.
To mount chicken on spit, place holding fork on rod, tines toward point; insert rod through chicken (press tines firmly into the breast meat).
To tie wings, use 24 inches of cord.
Start cord at back; loop around each wing tip.
Make slip knots so wings can't straighten.
Tie in center, leaving equal ends.
Now take an 18-inch piece of cord.
Loop around tail, then around crossed legs.
Tie very tightly to hold bird securely onto rod, leaving cord ends.
Pull together cords attached to wings and legs; tie tightly.
Adjust holding forks and fasten screws tightly.
Place chicken on rotisserie, having medium coals at back and front of chicken and a drip pan under revolving bird.
Roast chicken for about 2 hours without barbecue hood or about 1 3/4 hours with the barbecue hood down.
Combine catsup, corn syrup, lemon juice, salad oil, and prepared mustard to make the tangy basting sauce.
Use to baste the chicken occasionally during last 30 minutes of cooking.