Recipe by Sharon123
I used to live in Big Sur, California and we had friends who lived and worked at Nepenthe restaurant. This was one of my favorite meals!And now, a little history: In 1947, Lolly and Bill Fassett moved with their five children into the Log House in Big Sur. Once a get away for the Trail Club of Jolon, the cabin is perched on a hillside overlooking the south coast of Monterey County. Big Sur, with yellow genesta popping in August heat; purple lupine tangling with sage on mountains shrouded in fog, was a wild sanctuary. Bill and Lolly imagined an open-air pavilion with good food and wine and dancing under the stars. It would be a place where people from up and down the coast would come and forget their cares. Working with Rowan Maiden, a student of Frank Lloyd Wright, they sketched out their vision. Legendary Big Sur builders, Frank and Walter Trotter built the structure using native materials; redwood, hewn from the canyons and adobe bricks, which Lolly made with her own hands. And people came, not just from the ridge-tops and canyons, but from all over the world: vagabonds, poets, artist, lovers. Later, the Phoenix Shop would grow out of the traveling merchants who spread their colorful wares on Lolly's living room floor. When there were fewer people on the coast, when nights were longer and days lonelier, Nepenthe was a place to gather. Famous even before it opened for it's unique architecture and incandescent views, Nepenthe is known today for its family hospitality, legendary guests, irresistible "Ambrosiaburger", and "Lolly's Roast Chicken"! In Greek, Nepenthe means "isle of no care," a place to find surcease from sorrow. So it continues to be for travelers today. A place to stop, to dream, to lift a cup to kindness...
Top Review by School Chef
Very Good,I cut the recipe in 1/2 I did start the chicken in another pan and then after cooking about 1/2 hour put it on top of the stuffing and finished it. Everyone enjoyed this.
- 2 (3 1/2-4 lb) whole split fryer chickens
- 5 large yellow onions
- 1 bunch celery
- 1⁄4 cup rubbed sage
- 3 tablespoons fresh ground black pepper
- 3 tablespoons salt
- 1⁄4 lb butter (1 stick)
- 6 cups croutons
- 1 dash paprika
Directions See How It's Made
- To half a chicken, lay on a secure 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.
- Dice onions and celery. Melt butter in a large skillet. Sauté with sage, black pepper, and salt until onions are clear, about 10 minutes. Add croutons and stir to mix in liquid. Place in a 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. Enjoy!