Lolly’s Roast Chicken with Sage Stuffing

Recipe courtesy of Chef Tim Tavolar.

Serves: 4 to 6

Chicken in Brine Ingredients:

• 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
• 1 bunch thyme
• 1 bunch rosemary
• 4 cloves garlic
• 2 bay leaves
• 2 lemons, halved and squeezed
  

Chicken in Brine Instructions:

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

Sage Stuffing Ingredients:

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

Sage Stuffing Instructions:

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

Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.