Tequila Roasted Chicken:
Serves 4-6

1 (4-5 1/2 lb.)Roasting chicken
1/2 c.butter or margarine
2 cloves garlic, minced
1/2 c.minced green onion
1 c.seasoned dry bread crumbs
salt & freshly ground black pepper
2 or 3 green onions
2 or 3 sprigs celery leaves
melted butter
1 tsp.Margarita salt
2 Tbls.Teguila

Wash chicken dry & set aside.Cook liver in 2 Tbls.butter,mash with fork & cool.Cream remaining butter,add garlic,minced onion,bread crumbs & cooked liver,season to taste.

Lay chicken on its back,loosen skin from its breast,thigh & leg using fingers.Carefully
fill areas with butter mixture,patting down skin to spread butter evenly.Fill chicken cavity with green onion & celery leaves.Using kitchen string,tie legs & wings close to the chicken body to keep from overcooking.Cavity may be closed using poultry lacing pins.

Baste with melted butter.Bake in 375 degree oven for 2-2 1/2 hours or till done.Combine salt & Tequila,baste bird every 5 minutes during last 20 minutes cooking time.Tent with aluminum foil if bird browns too rapidly.Cook giblets to make broth for gravy,if desired.