Onion Stuffed Chicken
|Whole frying chicken||4 Pound|
|Garlic||1 Clove (5 gm), cut in half|
|Canned small whole onions||16 Ounce, drained (1 Can)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Marjoram leaves||1⁄4 Teaspoon|
|Dry basil||1⁄4 Teaspoon|
|Rubbed sage||1⁄4 Teaspoon|
|Dry sherry||2 Tablespoon|
About 45 minutes before cooking, start barbecue fire.
Remove chicken neck and giblets; reserve for other uses, if desired.
Discard lumps of fat.
Rinse chicken inside and out; pat dry.
Rub cut sides of garlic over chicken skin, then put garlic in body cavity with onions and bay leaves.
Combine butter, pepper, thyme, oregano, marjoram, basil, sage, and sherry.
Spoon 1 tablespoon of the mixture into body cavity; reserve remainder for basting.
Truss both cavities; bend wings akimbo.
Brush all over with butter mixture.
Place chicken, breast down, in middle of grill over drip pan.
Cover barbecue, adjust dampers, and cook for 30 minutes.
Baste chicken with butter mixture; then turn breast up and continue to cook, basting occasionally, until a meat thermometer inserted in thickest portion of thigh (not touching bone) registers 185°F or until meat near thighbone is no longer pink when slashed (30 to 45 more minutes).
Spoon stuffing into a serving bowl; offer with chicken.