1 (5-6 lb.) whole chicken
Lemon juice
Salt
Pepper
2 cans beer
2 lg. onions, chopped
2 tsp. salt
1 c. celery, sliced
1 garlic clove, chopped
8 carrots, scraped and cut in 2 inch pieces
16 sm. whole peeled new potatoes
16 sm. peeled white onions
16 sm. whole mushrooms
1 (10 oz.) pkg. frozen peas
Paprika

Rub chicken inside and out with lemon juice. Sprinkle inside and out with salt and pepper. Tie legs together and put chicken in large Dutch oven. Add beer, onions, salt, celery, garlic and parsley. Cover tightly and simmer 1 1/2-2 hours or until chicken is tender, adding more beer as necessary to keep up the level of liquid. When chicken is just tender, add carrots, potatoes, and onions. Cover and simmer until vegetables are tender. Add mushrooms and peas. Cover and cook an additional 5 minutes. Sprinkle chicken with paprika. To serve, carve chicken. Serves 6-8.