Epocha's Roast Chicken with Braised Savoy Cabbage

 

Not your average roast chicken.

What you will need

1.4 kg chicken

125 ml (½ cup) olive oil

1 small Savoy cabbage (1kg), outer leaves discarded, quartered lengthways

270 gm chilled butter, coarsely chopped

6 fresh bay leaves, bruised

750 ml dry white wine

1 litre apple juice

325 gm pitted prunes, chopped

100 ml Cognac

1 bunch thyme sprigs, plus 1 tsp finely chopped

3 sprigs wild fennel or dill, chopped

2 tsp lemon juice, or to taste

1 tsp finely grated fresh horseradish

Parsnip purée or mashed potato, to serve

  Brine

200 gm salt

1 bunch flat-leaf parsley

1 bunch lemon thyme

1 bunch tarragon

4 fresh bay leaves

8 garlic cloves

2 Spanish onions, coarsely chopped

3 lemons, juiced

1 tbsp black peppercorns

1 kg ice (optional)

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