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Onion Stuffed Chicken

Chicken.delights's picture
Ingredients
  Whole frying chicken 4 Pound
  Garlic 1 Clove (5 gm), cut in half
  Canned small whole onions 16 Ounce, drained (1 Can)
  Bay leaves 2
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Pepper 1⁄2 Teaspoon
  Thyme 1⁄4 Teaspoon
  Oregano 1⁄4 Teaspoon
  Marjoram leaves 1⁄4 Teaspoon
  Dry basil 1⁄4 Teaspoon
  Rubbed sage 1⁄4 Teaspoon
  Dry sherry 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Chicken

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