Roast Chicken Stuffed with Grapes and Almond

Ingredients:

- 1.8kg fresh chicken
- Drizzle of olive oil
- Sprinkling of salt and pepper

Stuffing:

- 3 tbs butter
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 3 rashers beef bacon, diced
- 1/2 cup bread crumbs
- 1/4 cup chopped flat-leaf parsley
- 2 tbs tarragon
1/2 cup seedless grapes, halved
- Slivered almonds, toasted
- Salt and pepper to taste

Gravy

- 1/4 flour
-1/4 cup white wine
- 2 cups canned chicken stock
- 1/2 cup seedless grapes, halved
- Salt and pepper to taste

1. Wash chicken and pat dry. Pre- heat oven to 190C
2. To make stuffing, heat butter and stir fry onion, garlic and beef bacon gently till onion is softened. Add breadcrumbs and mix well. Remove from fire and stir in the rest of the stuffing ingredients. Add salt and pepper to taste.
3. Spoon stuffing into cavity of chicken. Secure cavity with a small skewer. Tie drumsticks together so that the chicken will roast more evenly. Rub the whole chicken with olive oil, salt and pepper. Place on roasting pan, breast side up- you can line the base of roasting pan with onion slices and/or leeks to act as a 'rack' for the roast. Cover breast area with foil so that it won't burn. 
4. Roast for 1 1/4hours to 1/1/2 hours, basting every 20 mins or so. Remove foil for 20 mins before end of roasting, To test if chicken is done, pierce the thickest part of the thigh with a think skewer-if juices run clear, it is cooked. 
5. Remove chicken from pan and allow to stand covered for 10 mins.
6. To make gravy, drain all but 1 tbs of fat from the roasting pan. Place pan over a low fire. When juices begin to sizzle add flour to make a smooth paste. Stir till paste browns, then add wine and stock. Mix well till sauce comes to a boil. Add grapes and simmer for 5 mins. Season to taste with salt and pepper.
7. Slice chicken and place on a bed of salad leaves and grapes with grape almond stuffing and gravy on the side.

* I triple the recipes for the chicken.