Roasted, Grape Stuffed Chicken

for an authentic result, you will need a Romertopf Claybaker, but a dutch oven may be substituted

INGREDIENTS:
Chicken:
4 - 5 lb. roasting chicken
3 tbl butter
1/4 cup white wine
salt and pepper to taste.

Stuffing:
4 cloves garlic, finely chopped
8 ounces seedless green grapes, sliced in half if large
2 tbl. finely chopped parsley
2 cups white or whole wheat bread crumbs (4 to 6 slices)
1 sweet or large yellow onion, finely chopped

YIELD: Serves 6 persons comfortabley

COURSE: Chicken & Other Birds

CUISINE: American

DIRECTIONS:

  1. Heat the oven to 350 degrees. Soak the clay baker in cold water for 1/2 hour.
  2. Rub the chicken on the inside with salt and fill it with the stuffing
    Skewer the opening. Truss the chicken and rub the outside with butter, salt and freshly ground pepper. Place into clay baker. Pour the wine over it.
    Roast the bird for about 2 hours, until the internal temperature reaches 160 degrees.
  3. Stuffine:
    Saute onion and garlic in butter for abut 4 minutes, Combine bread, onion/garlic mixture, grapes, melted butter and chopped parsley. Season to taste with salt and pepper.