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Serves:4 to 6

Lolly’s Roast Chicken with Sage Stuffing

Serves:4 to 6

3 tablespoons butter
1½ large onions, chopped
4 ribs celery, chopped
2 tablespoons chopped fresh sage, or 2 teaspoons dried
4 or 5 cups croutons, preferably sourdough
¼ to ½ cup chicken broth (optional)
Salt and freshly ground black pepper
1 (4- to 5-pound) roasting chicken, split in half
2 or 3 tablespoons butter, softened
Salt and freshly ground black pepper
Chopped fresh sage

For the stuffing, heat the butter in a large, heavy skillet over medium-high heat. Add the onions, celery, and sage and sauté until very soft. Add half the croutons, stir well, and then add the remaining croutons. Remove from the heat. Stir in broth if the stuffing seems dry. Season with salt and pepper. Cover and let sit for 10 minutes. Stir again to distribute moisture evenly and cover. When ready to use, transfer the stuffing to a baking dish or large cast-iron skillet that holds both chicken halves. Preheat the oven to 450°F.
Rinse the bird halves and pat dry. Rub the softened butter all over the chicken and under its skin. Season all over with salt and pepper. Place the chicken on top of the stuffing. Sprinkle with the paprika and a little more chopped sage.
Roast for 15 minutes, then reduce heat to 375°F. Continue roasting for about 45 minutes or longer (depending on the size of the chicken), until golden brown and the juices run clear when you prick the meatier part of the thigh. Cover with foil if the chicken is browning too quickly.
When ready, serve directly from the pan set on a hot plate at the center of the table, or transfer the chicken to a cutting board and cut into pieces, then place on a platter with the stuffing. If roasting a whole bird, allow it to rest 10 to 15 minutes before carving.

From the Cookbook

My Nepenthe

My Nepenthe

Photos By: Sara Remington
Photo By: Sara Remington

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