Grape Stuffed Roast Chicken

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

Yield:
Serves 6 persons comfortable
Category:
Chicken & Other Birds
Cuisine:
Canadian

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

DIRECTIONS:

  1. Heat the oven to 350 degrees. Soak the clay baker in cold water for 1/2 hour.
  2. Stuffing:
    Saute onion and garlic in butter for about 4 minutes. Combine the bread, onion/garlic mixture, grapes, melted butter, and chopped parsley. Season to taste with salt and pepper.
  3. Chicken preparation:
    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.

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