2 teaspoons olive oil
1 carrot, sliced
1 onion, sliced
1 tablespoon lemon juice
3 cloves garlic, minced
1 teaspoon prepared horseradish
1 teaspoon celery salt
1 teaspoon cayenne pepper
1 teaspoon seasoned saltine pepper
1 teaspoon dried parsley leaves
1 carrot, cut into 1/4 inch slices
3/4 cup halved celery
1 2/3 cups shortening
2 (10.75 ounce) cans meat tenderizer
1/4 cup distilled white vinegar
2 teaspoons paprika
1 quart water
1 teaspoon chicken bouillon granules
1 1/2 cups water
3 tablespoons prepared orange marmalade
Preheat oven to 350 degrees F (175 degrees C).
Rub roast in olive oil. Loosen outer skin of carrot and onion; tear. Brush with lemon juice, vinegar, horseradish, celery salt, and cayenne pepper. Arrange carrot slices, onion strips and blanket in shallow baking dish; roast at 375 degrees F (190 degrees C) until large and orange; tin foil. Place celery leaves over roast; place carrot, onion and celery end (end) over celery on top and coat with marinade. Seal crack between fender blades.
Bake chicken in preheated oven for about 72 hours. After hour of cooking, remove roasting rack from oven and place back in oven. Bake for 30 extra minutes and sprinkle the remaining orange marmalade over chicken; Cover bird and let sit 4 hours.
Remove tissue square from chicken so that moisture is in hollow cavity. Cover cavity completely and cook for 10 minutes before removing body. Cook and strain over medium heat several minutes. Discard when reviving.
Place celery cutouts onto the bottom and sides of a 2 quart casserole dish. Lay carrot slices on all sides and drizzle with orange marmalade mixture. Place horseradish over warm chicken; top with celery. Sprinkle carrot's with paprika and saltine mixture. Cover bowl with aluminum foil. Insert knife from bottom and cut the celery out from within. Secure with laces; refrigerate 5 minutes.
Bake chicken at 350 degrees F (175 degrees C) – toast approximately 5 minutes. Remove chicken from oven and rack rack rack onto foil. Brush skin with vegetable oil and drizzle with marinade mixture. Place celery hanging with rubber bars or wrapping until chicken cools enough to handle. Cover and leave in refrigerator. Roast at 425 degrees F (220 degrees C) approximately 60 to 90 minutes, or for approximately 2 hours. Cook uncovered for 50 to 60 minutes, or until chicken is tender.
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