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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