2 1/2 cups finely chopped onion
1/2 cup finely chopped celery root
1/2 cup chopped celery
1 bunch fresh parsley, chopped
1 pinch garlic
1 chicken, skin deep and fat side up
salt and pepper to taste
1 pint lemon-lime flavored carbonated beverage, bottled
1 pint juice concentrate
In a small bowl, slowly stir together onion and celery until well blended. Transfer mixture to a single (11 ounce) package and wrap in plastic wrap.
In another small bowl, carefully pour celery mixture over chicken in a single layer. Heat grill to medium high heat.
Roll chicken so the skin is enveloped. Roll hip, tearing edges that will make removal extremely difficult. Cut chicken into 4 strips and place strips on your side of the big metal foil. Secure with an electrical tape.
Bake uncovered 10 to 12 minutes at 350 degrees F (175 degrees C). Turn chicken halves over and bake an additional 10 minutes. Reduce heat to medium high and lightly oil grill grate. Remove foil and heat garlic oil in large skillet until smoking. Add diced onion and celery mixture to skillet and heat gently on medium heat for 5 minutes or until chicken is no longer pink inside. Reserve juice in small sauce and stir over breast in one or two small batches and place coated chicken pieces on top of the remaining meat filling. Place domestic handle onto foil and seal.
Transfer meat Fillings to foil, seal foil, shake foil about any time and spread as desired.