Seasonal Stuffed Chicken

Chicken

Clean chicken (remove innards, etc.) Prepare roasting dish.

Stuffing:
2 navel oranges
2 red apples
handful of grapes
1/2 green onion
white wine
sweet bread (shortcake)
herbes de provence
dill

Peel oranges. Section. Slice sections in half. Put in bowl. Quarter grapes and add to bowl. Peel apples and cut into bite sized pieces. Add to bowl. Chop onion finely. Add to bowl. Crumble roughly 1/2 cup of the sweet bread into the bowl. Add 1 teaspoon each of the dill seed and herbes de provence. Add a dash of white wine. Mix thoroughly.

Stuff bird with stuffing (in through the neck).

Roast in roasting dish. Periodically drain off grease (chicken is very fatty).

Serve with roast potato and white wine.

I plan to make a fall variant on this with different spices and perhaps different fruit.