Victoria's Ramp-Stuffed Roast Chicken | James Beard Foundation

Ingredients

• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• One 3 1/2 to 4 pound organic chicken, rinsed and patted dry
• 1 to 2 bunches ramps, rinsed and trimmed
• 4 tablespoons unsalted butter, melted
• 1 medium Spanish onion, cut in half and sliced