Marius Johnston's Chicken

         Yield: 1 Servings
    Categories: Entrees

           Chicken

-------------------------------BASTING SAUCE-------------------------------
      2    Sticks butter
    1/4 c  Lemon juice
      2 ts Celery salt
      2 ts Garlic powder
      2 ts White pepper
      2 ts Paprika
      2 ts 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 All-American Barbecue Book
  
  Recipe by: Marius Johnston