Marinate the chicken

• In a large mixing bowl, add 1 cup chopped sage, ½ cup  white wine, 4 cloves finely chopped garlic, juice from 1 lemon and ½ cup olive oil.  whisk it all together.
• Place chicken in bowl with marinade and coat the inside and outside of the bird.
• Chicken can stay in marinade for up to 2 days (refrigerated) or just while you prepare everything else!

Prepare the stuffing

• Chop brioche buns into large cubes and set aside.
• Dice 4 carrots, 4 stalks of celery and 1 large onion and finely chop 4 cloves of garlic.
• In frying pan, add 1 tbs olive oil and saute carrots.  When carrots have softened a little, add celery and saute until a little soft, then add onion and cook until onion is translucent.  Add some salt and black pepper to season vegetables.  Finally add garlic (careful not to burn it!).  Take pan from heat and add sautéed vegetables to large mixing bowl.
• Add 1 cup chopped sage, ½ brioche, ½ tsp Lowries seasoned salt and 1 egg to the sautéed vegetables.  Stir together and add ½ cup of chicken stock.  Add remaining brioche and ½ cup of chicken stock and mix.  You don't want stuffing to be too wet, the brioche should keep its' integrity and not become sloppy!
• Before stuffing the chicken, check the stuffing for taste and seasoning.  Given the stuffing mix contains raw egg, it is advisable to cook a small amount of the stuffing before tasting.  Take about a tbs of the mixture and add to a hot saute pan with a small amount of live oil.  When cooked through, taste stuffing and adjust seasonings to taste.
• To stuff the chicken, add large handfuls into the cavity of the bird.  You want the stuffing to stay fairly loose, so don't hard pack or force the stuffing into the bird.

Cook the chicken & vegetables

• Preheat oven to 375oF.
• Place chicken on lightly oiled roasting pan and surround with prepared vegetables (onion, celery, carrots and potatoes)
• Add 2 cups of chicken stock to keep vegetables moist and use liquid to make gravy.
• Depending on the size of the chicken, it will take an hour or so too cook.  Cook chicken until internal temperature is 165oF.
• Chicken should be beautiful golden brown on the outside and vegetables tender.