2 1/2 to 3 lb. whole frying chicken
Salt
Pepper
1 sm. onion, chopped
1 stalk celery, chopped

BASTING SAUCE:

1/4 c. butter
1/2 tsp. celery salt
1/2 tsp. thyme leaves
1/4 tsp. rubbed sage

Wash chicken, set aside giblets. Sprinkle body cavity with salt and pepper. Place onion and celery in cavity. Tie legs together and wings to body. Place chicken, breast side up, on a microwave roasting rack in 2-quart (12x7 inch) glass baking dish. Brush with basting sauce.

Microwave for 20 to 25 minutes on high, or until meat near bone is no longer pink. Let stand covered with foil, 5 minutes before serving.

BASTING SAUCE: Place butter in 2 cup glass measure. Microwave 1 minute. Stir in remaining ingredients.