Lolly’s Roast Chicken with Sage Stuffing

recipe courtesy of Chef Tim Tavolar, Chef of Nepenthe Restaurant, Big Sur, California

Serves 4 to 6
Chicken in Brine:

  • 2 fresh California fryers (split, with backs removed)   
  • 1 qt water                   
  • 1 bottle J. Lohr Estates Riverstone Chardonnay       
  • 1/4 cup brown sugar               
  • 1/4 cup salt                       
  • 4 cloves garlic
  • 1 bunch thyme                       
  • 2 bay leaves
  • 1 bunch rosemary                   
  • 2 lemons, halved and squeezed

Combine all ingredients for the brine in a large container. Rinse chickens and place in brine. Leave for a minimum of 8 hours and up to 24 hours.

Sage Stuffing:

  • 2 Tbsp butter                       
  • 1 lb unseasoned croutons
  • 1 large yellow onion, diced               
  • 1 cup J. Lohr Estates Riverstone Chardonnay
  • 3 ribs celery, peeled and diced               
  • salt and pepper
  • 1 bunch fresh sage, finely chopped

Sauté onions and celery in butter until soft. Add J. Lohr Estates Chardonnay and simmer until alcohol is removed. Add sage and croutons, and toss until celery and onions are evenly distributed. Place in a roasting pan so that stuffing is 1” to 2” deep. Remove chickens from brine and pat dry. Season with salt and pepper, and coat lightly in olive oil. Lay chicken halves skin-side-up on top of the stuffing. Roast at 350° until skin is golden brown and internal temperature reaches 160°F. Enjoy with J. Lohr Estates Riverstone Chardonnay!