|Young chicken||3 Pound (1 In Number)|
|Ground beef||1⁄2 Pound|
|Raisins||1 Cup (16 tbs)|
|Pinion nuts/Slivered blanched almonds||1⁄2 Cup (8 tbs)|
|Unsweetened chocolate square||1 Ounce (1 Square)|
|Coriander seeds||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Meat stock||1⁄2 Cup (8 tbs)|
|Red wine||1⁄4 Cup (4 tbs)|
|Melted butter||2 Tablespoon (If Not Using Baste)|
|Chocolate baste||2 Tablespoon|
1 Rinse and dress the chicken. Lightly sprinkle cavity with 1 teaspoon salt.
2 Saute the ground beef. Drain off excess fat and reserve fat for the baste, if using baste. Combine the cooked beef with the raisins, nuts, chocolate, spices, meat stock and salt to taste. Cook until mixture thickens slightly.
3 Add wine and bring to a boil, then simmer briefly. Use the mixture to stuff the chicken. Truss the bird. Baste with melted butter or prepare baste. Brush periodically with whichever you use as the chicken bakes. Bake the chicken in a 350°F. oven for 1 1/2 hours.