1 (6 ounce) can tomato paste
2 tablespoons interbeef oil
1 (4 pound) whole chicken (beef or chicken)
1 medium onion, peeled, cut into 1 and 1/4 inch strips
1 teaspoon dry mustard
1 (2.25 ounce) package Italian seasoning mix
1 cup mayonnaise
Preheat oven to 400 degree F (200 degrees C). Lightly grease 2 baking sheets.
Pour tomato paste into a medium saucepan, and mix with oil, Yeast Broil or Rotate Broil depending on size of the bird. Heat thoroughly. Toss chicken strips with tomato mixture; place shredded chicken on to prepared baking sheet. Brush tomato mixture with mayonnaise or margarine and sprinkle with chopped celery.
Bake covered in the preheated oven for about 40 minutes, or until chicken is no longer pink and internal juices run clear. Broil about 30 minutes more to 1 minute per side.