Roast Chicken with Charred Cabbage and Salsa Verde
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- Blue Carbon Steel Roasting Pan
- With Rack
- $139
- Stainless Clad Stock Pot
- 8 QT
- $199$239Save $40(17% off)
- 8 Inch Chef Knife
- Harbour Blue
- $99$119Save $20(17% off)
- Paring Knife
- Harbour Blue · 3.8"
- $59$69Save $10(14% off)
- Serving Platter
- Navy Rim
- $79$89Save $10(11% off)
Chef Jakub Czyszczon shares his new take on the classic roast chicken, with the addition of tangy seared cabbage and a spicy salsa verde.
A little attention to detail takes this simple roast chicken from delightful to best-meal-I’ve-had-in-a-while territory. Courtesy of Chef Jakub Czyszczon at Garrison, the signature restaurant located inside Austin’s Fairmont Hotel, an aromatic brine and a quick truss transforms your chicken into a crispy, golden, and intensely flavorful main. Infused with lemon, garlic, and herbs, the brine takes 6-12 hours but is irreplaceable for ensuring tenderness.
In the Carbon Steel Roasting Pan, cabbage is seared on the stovetop and then roasted underneath the seasoned chicken, resulting in a savory, sweet, and schmaltzy mélange. An herbaceous salsa verde—a term that actually refers to any green sauce and not just the typical tomatillo-based condiment—combines the piquancy of capers, the brightness of lemon, and a bevy of tender greens for a zippy final flourish.
Roast Chicken with Charred Cabbage and Salsa Verde
Chef Jakub Czyszczon shares his new take on the classic roast chicken, with the addition of tangy seared cabbage and a spicy salsa verde.
Jakub Czyszczon
- For the Chicken:
- For the Cabbage:
- For the Salsa Verde:
Brine and Prep the Chicken:
In a large piece of cheesecloth, combine lemons, garlic, thyme, and peppercorns. Tie to enclose ingredients in a sachet. Add 1 gallon water to a large Stock Pot. Add sachet. Cover, bring to a boil over high heat, and add salt. Stir until salt is dissolved, then remove from heat to let cool. Remove sachet and chill brine until cold (1–2 hours).
Use a Paring Knife to remove the wishbone from the chicken. Truss chicken using butcher’s twine following these instructions.
Place chicken in another large Stock Pot, brining bag, or other food safe container and add brine to completely submerge. You may not need all the brine—it’s worth saving the rest for wings or pork. Place a plate on top of chicken if needed to keep chicken submerged. Brine in fridge at least 6 hours and up to overnight.
Sear the Cabbage:
Using a Chef Knife, cut the cabbage into small manageable wedges (about 1-1 ½” inches thick) and set aside. On the stovetop, heat Roasting Pan over high until very hot. Add grapeseed oil and sear cabbage until charred on both sides, 5–10 minutes per side. Season generously with salt. Set aside.
Roast the Chicken:
Preheat oven to 400F.
Remove chicken from brine and pat the skin very dry. Let come to room temperature. Drizzle evenly with oil, and season generously with salt.
Nestle chicken into the cabbage in Roasting Pan. Roast chicken, rotating halfway through, until skin is golden brown and chicken is cooked through to an interior temperature of 165F, 50–60 minutes. Allow chicken to rest 25–30 minutes.
Make the Salsa Verde:
Place chopped cilantro, parsley, capers, and oregano in a medium bowl. Deseed, de-rib, and finely dice jalapeno and add to the bowl. Add lemon juice and vinegar and mix to combine. Season with salt. Add oil, taste, and adjust seasoning. Makes about 2 cups (feel free to halve the recipe if you’d like less salsa verde).
Final Assembly:
Carve the chicken by first removing the legs and separating the thigh from the drumstick. Then remove the breasts from the breast bone. Place cabbage on Serving Platter, top with salsa verde. Arrange chicken on top of cabbage and spoon salsa verde over top.
