Directions

1. Remove giblets from chicken. Spread 1 teaspoon vegetable oil inside the chicken cavity. Season cavity with ¼ teaspoon salt and ¼ teaspoon black pepper. Stuff with onion and celery.
2. Rub the skin with 2 teaspoons of vegetable oil. Season the chicken with ¾ teaspoon salt and ¼ teaspoon black pepper. Truss or tie the chicken drumsticks with kitchen twine. This is done by wrapping the twine over the end of the drumsticks, bringing it up, crossing and then pulling the ends of the drumsticks together with the twine and tying the twine into a knot. Tuck the chicken wings. Set aside.
3. Gas Grill: Heat all burners to high. Once grill is hot, reduce heat to medium and turn heat off on one side. Place chicken over the unlit burner. Close lid and cook for 2 hours.
4. Charcoal Grill: Place a drip pan in the center of the grill below the grate. Pile 35 briquettes on both sides of the pan. Light coals. Coals are ready when they are covered with gray ash. Brush grate with vegetable oil. Place chicken on the grill, breast side up, over the drip pan. Close lid and cook for two hours. Add 8 briquettes to each pile after the first hour.
5. The chicken is cooked when the temperature reaches 170°F at the breast and 180°F at the thigh or until the juices run clear.