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