Lolly's Roast Chicken

• 2 (3 1/2-4 lb) whole split fryer chickens
• 5 large yellow onions
• 1 bunch celery
• 14 cup rubbed sage
• 3 tablespoons fresh ground black pepper
• 3 tablespoons salt
• 14 lb butter (1 stick)
• 6 cups croutons
• 1 dash paprika

1. To half a chicken, lay on a secure cutting surface, breast up.
2. Hold chicken firmly by placing hand over breast between wings.
3. Cut downward through ribs on left and right of backbone.
4. Remove backbone and save for stock.
5. Turn chicken over, and lay skin side down.
6. Cut evenly through center of breastbone.
7. Remove excess fat.
8. Dice onions and celery.
9. Melt butter in a large skillet.
10. Saute with sage, black pepper, and salt until onions are clear, about 10 minutes.
11. Add croutons and stir to mix in liquid.
12. Place in a 12" X 20"-2" deep baking pan.
13. Place half chickens, skin side up on top of stuffing.
14. Brush with melted butter, and sprinkle with paprika.
15. Roast in pre-heated 375-degree oven for 1 hour and 15 minutes or until golden brown.
16. Serve with cranberries.
17. Enjoy!

fryer chickens, yellow onions, celery, sage, fresh ground black pepper, salt, butter, croutons, paprika

Taken from www.food.com/recipe/lollys-roast-chicken-239665 (may not work)