Chicken Stuffed with Grapes

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 roasting chicken (4-5 pounds)
  • salt and freshly ground black pepper
  • butter


Rub chicken on the inside with salt and stuff it with the grape stuffing.

Skewer the opening. Truss the chicken and rub it with butter, salt and freshly ground black pepper. Roast the bird in a slow oven (325°F-M2) for 1½ to 2 hours