Chicken Stuffed with Grapes

Name: Chicken Stuffed with Grapes
Yield: Serves 4 to 6
Ingredients: ¼ teaspoon dried sage; 1 Spanish onion, finely chopped; 4 slices dry crumbled bread; 4 cloves garlic, finely chopped; 1 tablespoon finely chopped parsley; dry white wine; butter; salt and freshly ground black pepper; 1 roasting chicken (4-5 pounds); 4-6 ounces white seedless grapes; 6 tablespoons melted butter

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

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

Main course

Method

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