5 to 6 lbs. chicken, breasts, legs
1 1/2 c. chicken broth or bouillon cubes plus 1 1/2 c. boiling water
2 tbsp. minced onion
1 1/2 tsp. salt
3/4 tsp. ground thyme
1/4 tsp. ground black pepper
1/8 tsp. minced garlic
5 tsp. cornstarch
5 tsp. water
1 c. seedless grapes
1 tbsp. dry sherry

Wash and skin chicken. Place in baking dish, 15 1/2 x 10 1/2 x 2 1/4 inches. Add enough chicken broth to half cover the chicken with broth. Combine the next 5 ingredients. Add to the chicken. Bake, uncovered, at 350 degrees for 1 1/2 hours or until tender. Remove chicken to a serving dish. Mix cornstarch and water. Add to the hot liquid to thicken it. Add grapes and sherry to thicken gravy. Pour over chicken. Serve hot. Serves 6.