1 (4-5 lb.) chicken
1/2 c. butter
1/2 tsp. salt
Freshly ground pepper
1/4 tsp. ginger
Juice of half a lemon
1/4 c. celery leaves
1 onion
1 tbsp. mayonnaise (optional)

Preheat oven to 325 degrees. Rinse chicken and dry with paper towel. Melt butter in small saucepan and pour clarified butter into cup, leaving butter residue in bottom of pan.

Rub body cavity with 1 tablespoon clarified butter, ginger, salt, pepper and lemon juice. Rub outside of chicken with cut lemon half and drizzle with 2 tablespoons of clarified butter. Put celery leaves and quartered onion in cavity. Tie legs together. Rub mayonnaise over chicken, if you desire, for a crisp brown crust.

Place breast side down in shallow roasting pan. Bake for 2 hours (about 30 minutes per pound), turning chicken on its back after 40 minutes. Baste every 20 minutes with remaining clarified butter. Test for doneness by piercing skin to see if juices run clear.

PINEAPPLE GLAZE:

1/2 of 6 oz. can frozen pineapple juice concentrate, thawed
2 tbsp. firmly packed brown sugar
2 tbsp. white vinegar
1/4 c. honey

In small bowl, combine all ingredients and blend well. Brush roast chicken with glaze several times during last 30 minutes of baking time.