1 (4 lb.) broiler fryer
1 1/2 to 2 c. catsup
1 c. water
1/4 c. vinegar
1/4 c. firmly packed brown sugar
1/2 c. chopped onion
1 stalk celery, chopped
1 tbsp. prepared mustard
1 tbsp. Worcestershire sauce
Dash of hot sauce
2 tbsp. vegetable oil

Remove giblets from cavity of chicken and reserve for another recipe. Rinse chicken with cold water, and pat dry. Fold neck skin of chicken over back, and secure with a wooden pick. Lift the wingtips up and over back so they are tucked under the chicken. Press chicken, and set aside.

Combine remaining ingredients except vegetable oil in a large saucepan. Bring to a boil; reduce heat, and simmer 30 minutes.

Heat oil in a Dutch oven; add chicken, and brown on all sides. Place in a 13 x 9 x 2 inch baking pan. Pour sauce over chicken, and cover pan tightly with aluminum foil. Bake at 350 degrees for 1 1/2 hours or until done. Yield: 4 to 6 servings.