• Fall Dinners - 06

    From Dave Drum@1:3634/12 to All on Thu Nov 17 10:48:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Roasted Chicken w/Caramelized Cabbage
    Categories: Poultry, Vegetables, Herbs
    Yield: 4 servings

    Salt & fresh ground pepper
    2 ts Fennel seeds
    1 tb Packed dark brown sugar
    4 lb Chicken
    2 1/2 lb Head green cabbage; cored,
    - cut in 1" pieces
    1 lg Yellow onion; halved, thin
    - sliced
    5 tb Olive oil
    1 tb Sherry vinegar

    In a small dish, stir together 1 1/2 tablespoons Diamond
    Crystal kosher salt or 1 tablespoon Morton’s coarse
    kosher salt, 1 teaspoon black pepper, 1 teaspoon fennel
    seeds and the brown sugar.

    Place the chicken on a large plate or sheet pan and,
    with a paper towel, pat the surface of the chicken as
    dry as you can. Remove any giblets from the cavity and
    reserve for another time. Sprinkle a third of the spice
    mixture into the cavity of the chicken, focusing
    especially on the underside of the breasts. Use your
    hands to really rub the spices into the cavity. Now,
    sprinkle the rest of the spice mixture all over the
    surface of the chicken, including the bottom but
    especially the top, where the breasts are, and again,
    really rub it into the skin. If roasting right away, let
    the chicken sit at room temperature for at least 1 hour.
    Alternatively, you can place the chicken, uncovered, in
    the refrigerator to dry-brine for up to 24 hours; just
    be sure to let it sit out at room temperature for at
    least 1 hour before roasting.

    While the chicken is coming to room temperature,
    position a rack on the bottom third of the oven and heat
    the oven to 425 degrees. On a large sheet pan, add the
    cabbage, onion, 4 tablespoons olive oil and the
    remaining 1 teaspoon fennel seeds. Season generously
    with salt and pepper, and toss until evenly combined.
    Push the cabbage and onions to the edges of the pan to
    make room for the chicken, and place the chicken in the
    center of the pan, breast side up; the chicken should
    have direct contact with the pan and not be sitting over
    any of the vegetables. Massage the remaining 1
    tablespoon olive oil onto the chicken and give it a
    final generous sprinkling of salt and pepper (going
    lighter on the seasoning the longer the chicken has been
    dry-brined).

    Roast the chicken, rotating the pan halfway through,
    until the skin is golden brown and crispy, 40 to 55
    minutes or 13 minutes per pound. Do not cut into it to
    check that the juices run clear. The cabbage and onions
    should be soft and slightly charred in spots.

    Let the chicken rest for at least 15 minutes on the pan
    before transferring to a cutting board and carving into
    portions. Don’t forget to turn the carcass over and eat
    the two "oysters" on the bottom of the chicken where the
    back of the thighs meet the spine. It’s arguably the
    best part of the roast chicken experience, and the
    chef’s treat.

    Add the vinegar to the cabbage and onions, toss until
    evenly distributed and taste for seasoning, adjusting
    with salt and pepper. Serve alongside the chicken.

    By: Eric Kim

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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