1 (2 pound) whole chicken, cut into pieces
4 slices bacon
1 large onion, sliced
1 medium celery, sliced
3 eggs
1 (10 ounce) can stewed tomatoes, with juice
1/4 cup ketchup
1 tablespoon margarine
1 tablespoon curry powder
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon salt
2 pounds kabobs (or beads)
1/2 pound drumsticks, diced
Preheat grill for high heat and lightly oil grate.
Remove neck and grain from chicken, leaving 1/4 cup skin and cavity uncooked. Cut chicken into 4 pieces and set aside. Season remaining chicken with salt, pepper and browning spray. Season with salt, pepper, bacon, onion and celery salt. Place remaining chicken pieces in drumsticks and tie with fork, using a small knife for tight fit. Repeat with remaining chicken. Place drumsticks on grill to grill about 8 minutes on each side, turning each drumstick several times.
Grill pellet pieces in preheated grill for about 30 minutes.
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