Bird In A Bottle Recipe

No Photo

Have you made this?

 Share your own photo!

Bird in a Bottle

Sheri Zarnick


This is another one of those Historic recipes found in that old farmhouse with recipes all over the walls for wallpaper and a treasure to find. I do not have a picture of this but did try it and it is very very tasty. The unique ones stick out to me, as I try to figure out how they came up with the odd names or what it could have meant. I hope you enjoy this Bird in a Bottle.

★★★★★ 1 vote
10 Min
35 Min


broiler chicken, split in half
1 bottle
port wine
2 Tbsp
onions, chopped fine
3 Tbsp
green pepper, chopped fine
2 Tbsp
celery, chopped fine
1 c
oysters, drained and chopped fine (reserve juice)
1 tsp
1/2 tsp
ground black pepper
1/4 tsp
cayenne pepper
5 Tbsp
1 c
bread crumbs
1/4 c
oyster juice
1/4 c
1/2 c
fresh chopped rosemary
1/4 c
water & 1/4 c. wine for the pan juices for chicken to cook in.


1Split broilers in half. Lay in a baking dish cut side up. In a bowl mix together rosemary, and 1/2 the bottle of wine. Marinade chicken for at least an hour covered and chilled.
2While chicken is chilling; saute vegetables, oysters and seasonings in 1 T. butter. As it sautes add a few dashes of the wine, until sauced. When tender remove from pan.
3In a mixing bowl add bread crumbs, 1/4c. oyster juice, 1/4 c. wine, seasonings and remaining rosemary. Mix well.
4Drain marinade off chicken. Preheat oven to 375^ Place chicken in a baking dish, skin side up and place 1/2 tsp. of butter on each half. Add 1/4 c water and 1/4 wine to pan. Bake for 20 minutes.
5Remove, turn chicken over, and fill cavity with a heaping spoonful of bread crumb mixture. Sprinkle with some bread crumbs and melted butter. Bake 15 minutes longer.
6Garnish with lingonberry preserve.

* As I do not know what a lingonberry is I used a cranberry and or raspberry preserve.

About this Recipe

Course/Dish: Chicken