Subj : Fall Dinners - 06
To   : All
From : Dave Drum
Date : Thu Nov 17 2022 10:51:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The four snack groups: cakes, crunchies, frozen and sweets
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