Roasted Chicken

Roasted Chicken

1 roasting chicken, 4 to 5 1/2 lbs. 1/2 cup butter or margarine 2 cloves garlic, minced 1/2 cup minced green onion 1 cup seasoned dry bread crumbs Salt and pepper 2 or 3 green onions 2 or 3 sprigs celery leaves Melted butter 1 t. Margarita salt 2 T. tequila

Wash chicken. Dry and set aside. Cook liver in 2 T. butter; mash with fork and cool. Cream remaining butter; add garlic, minced onion, bread crumbs and cooked liver; season to taste. Sit chicken on its back; loosen skin from breast, thigh and leg using fingers. Carefully fill area with butter mixture, patting skin down to spread butter evenly. Fill chicken cavity with green onion and celery leaves. using kitchen string, tie legs and wings close to the chicken body to keep from overcooking. Cavity may be closed using poultry lacing pins. Baste with melted butter. Bake in 375 oven for 2 to 2 1/2 hours or until done. Combine salt and tequila; baste bird every 5 minutes during last 20 minutes cooking time. Tent with foil if bird browns too rapidly. Cook giblets to make broth for gravy, if desired. makes 4 to 6 servings. Source: Marlboro Country Cookbook

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