Baked Chicken In Scuppernong Wine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (3 1/2- to 4-pound) broiler-fryer |
2 cups scuppernong wine |
2 teaspoons ground nutmeg |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons all-purpose flour |
red and green grapes (optional) |
Directions:
1. Remove giblets and neck from chicken, and reserve for other uses. Rinse chicken with cold water, and pat dry. Fold neck skin of chicken over back, and secure with a wooden pick. Lift wingtips up and over back, tucking under bird securely. Close cavity of chicken with skewers; truss. Place chicken, breast side up, on a rack in a shallow roasting pan. Bake at 350° for 1 hour or until drumsticks are easy to move and juices run clear.
2. Combine wine, nutmeg, salt, and pepper; pour over chicken. Bake an additional 30 minutes, basting occasionally. Remove chicken to a serving platter, and keep warm. Reserve 1 cup pan drippings.
3. Blend flour with a small amount of water, mixing to form a smooth paste; stir into pan drippings. Cook over medium heat, stirring constantly, until thickened and bubbly. Garnish with grape clusters around chicken, if desired. Serve with gravy.
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