1 whole (3 lb.) broiler chicken
3 tbsp. butter
1/2 c. minced onion
1/2 c. minced celery
1/2 tsp. dried thyme leaves
1/2 tsp. dried marjoram leaves
2/3 c. cornbread crumbs
Salt and freshly ground pepper to taste
1/2 c. prepared barbecue sauce.

TIPS: You may use a cornbread mix or your favorite recipe for the crumbs in this recipe. If you make cornbread for another meat, save any leftover pieces in a plastic bag, crumbled, and freeze, ready to use.

Wash chicken and pat dry. Heat 2 tablespoons butter in skillet, add the onion and celery. Saute 3 to 5 minutes over medium heat until vegetables are soft.

In a bowl, combine the vegetables with the thyme, marjoram, cornbread crumbs, salt and pepper to taste. Loosen and lift skin gently from breast, thighs and leg of chicken by slipping fingers between skin and meat.

Stuff cornbread mixture under the skin and smooth out evenly. Secure with a pick. Tie legs together. Tuck wings under back. Arrange breast side up on roasting pan. Melt remaining butter and brush chicken.

Roast at 350 degrees for 45 minutes; brush with barbecue sauce. Continue roasting until chicken is done, about 15 minutes longer basting occasionally. Serve with rice and steamed vegetables in season and crusty bread or cornbread.