Chicken Stuffed with Grapes

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


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


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, or until done, basting from time to time with a little dry white wine.


Combine bread with onion and garlic which you have sautéed in a little butter, and grapes, melted butter, finely chopped parsley and sage; season to taste with salt and freshly ground black pepper.