Lolly's Roast Chicken


Lolly's Roast Chicken Dinner has been a Nepenthe Tradition for as long as anyone can remember. The Sage Stuffing, Cranberries and simple preparation, make this the epitome of Nepenthe's home style cooking. This recipe has been decreased for two whole chickens; I hope you enjoy it at home and are reminded of us.

To serve four, you will need

  • 2 Whole Split Fryers (3 1/2 to 4 LB. Each)
  • 5 Large Yellow Onions
  • 1 Bunch Celery
  • 1/4 Cup Rubbed Sage
  • 3 TBS. Coarse Black Pepper
  • 3 TBS. Salt
  • 1/4 LB Butter
  • 3 Pints Croutons
  • Dash Paprika


Chickens should be top quality, fresh California fryers. To half a chicken, lay on a stable cutting surface, breast up. Hold chicken firmly by placing hand over breast between wings. Cut downward through ribs on left and right of backbone. Remove backbone and save for stock. Turn chicken over, and lay skin side down. Cut evenly through center of breastbone. Remove excess fat.

Melt Butter, Medium Dice Onions and Celery, sauté with sage, black pepper, and salt until onions are clear. (About 10 minutes) Add Croutons and stir to incorporate liquid.

Put in 12" X 20"-2" deep baking pan.

Place half chickens, skin side up on top of stuffing. Brush with melted butter, and sprinkle with paprika. Roast in pre-heated 375-degree oven for 1 hour and 15 minutes or until golden brown.

Serve with cranberries.