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.
Serving size: Complete recipe
Calories 3914 Calories from Fat 2222
% Daily Value*
Total Fat 248 g380.8%
Saturated Fat 86.5 g432.4%
Trans Fat 0 g
Cholesterol 1336.6 mg445.5%
Sodium 3090.9 mg128.8%
Total Carbohydrates 27 g9.2%
Dietary Fiber 7.9 g31.5%
Sugars 10.3 g
Protein 373 g746.3%
Vitamin A 74.1% Vitamin C 43.7%
Calcium 51.6% Iron 97.4%
*Based on a 2000 Calorie diet