We find the bacon adds salt enough. The part of the bread at the bottom is particularly good, because of the bacon fat and chicken fat. You may want to turn the loaves once or twice, or baste the top with the drippings. 2 10.5 oz cans conc. Clean the chicken, chop parsley and sage fine then mix with herbs in a bowl.
Herbs are fresh, measured chopped and packed down.
Take leaves off the fresh marjoram and thyme and throw out the stems, remove as much stem from parsley as practical. Add garlic cloves whole, if very large halve. Add grapes, and thoroughly but gently mix with the herbs. Stuff the chicken with the herbs, garlic and grapes. Close the bird with a few toothpicks.