Santiago Cathedral
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Chile, like its neighbor Argentina, has long been known as a heavy meat-eating country. Unappreciated until lately was Chile's extensive grep-growing and wine industry. This recipe combines two Chilean staples.
(Chicken baked with grapes)
- 2 green onions
- 1/2 pound of grapes
- 1 chicken
- 1 cup of white wine
- lemon,butter,salt and pepper
- Mash the grapes, reserving the liquid
- Combine the grape pulp with the chopped giflets and green onions.
- Stuff the chicken with this mixture, and season with salt and pepper, baste with butter, and pour over it the saved grape juice mixed with wine.
- Bake 45 minutes or until done.
Remove the stuffing, force though a sieve, and mix with the pan drippings. Cook for a few minutes and pour the sauce over the cut-up chicken.
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