Vincotto Roast Chicken With Herb And Sherry Stuffing | Donna Hay

Ingredients

• 1 x 1.8kg chicken
• ¼ cup (60ml) vincotto
• 2 bunches (600g) sweet black seedless grapes, cut into small bunches
• ¼ cup finely chopped tarragon leaves
• 100g unsalted butter, softened
• sea salt and cracked black pepper
• 50g unsalted butter
• 2 eschalots (French shallots), finely chopped
• 2 tablespoons thyme leaves
• 1 tablespoon finely chopped rosemary leaves
• ½ cup (125ml) dry sherry
• 3 cups (210g) fresh sourdough breadcrumbs