Chicken Baked In Wild Grasses

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One 8-pound roasting chicken

Salt and freshly ground pepper

2 cups (loosely packed) rye grass or clover

2 cups mixed herbs, such as mint, sage and thyme, preferably wild

4 large romaine lettuce leaves

2 carrots, coarsely chopped

2 parsnips, coarsely chopped

2 celery ribs, coarsely chopped

1 medium onion, coarsely chopped

1 tablespoon canola oil

1/2 cup dried sour cherries (about 2 ounces)

1 cup unsweetened cherry juice or apple cider

1 cup chicken stock or canned low-sodium broth

1/2 cup bourbon

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