4 lb roasting chicken
2 tablespoons lemon juice
4 tablespoons softened butter
6 onions
2 unpeeled apples, diced
1 cup seedless grapes
1 cup fresh bread crumbs
2 teaspoons finely grated lemon rind
1 teaspoon crumbled dried sage (not powdered)
pinch granulated sugar
2 cloves garlic, minced
1/2 teaspoon each dried thyme and marjoram
salt and pepper to taste
Pat chicken dry. Sprinkle cavity with half the lemon juice; set aside. In a large skillet, melt 1 tablespoon butter. Chop 2 onions; gently cook with apples for 5 minutes. Remove from heat; stir in grapes, bread crumbs, half the lemon rind and sage; add sugar, salt and pepper to taste. Cool. Stuff big cavity and neck cavity with bread crumb mixture. Tie legs together with string. Fold wing tips behind back to secure neck flap. In a bowl, cream remaining butter, lemon rind and sage with garlic, thyme and marjoram. Spread the herb butter on the chicken skin including the wings and legs. Cut remaining onions in half lengthwise; set cut-side down in roasting pan. Place chicken, breast-side up, on top; roast 350!F for 1 hour 20 minutes or until juices run clear when inner thigh is pricked (internal temperature 180 F). Basting often. To crisp skin, roast at 400 F for 10 minutes. Remove chicken; keep warm 15 minutes before carving.
Makes 4 to 6 servings.