英国威廉希尔

烤鸡与伤感白菜

我不知道我需要一个新的烤鸡在我的生活时海伦·罗斯纳纽约客的粗纱食品通讯员和全能迷人的人,在她的Instagram发布了几个周末前,她没有她平常的蔬菜把在她的烤鸡,所以她用白菜代替。Yet the very next evening, so was I, plus twice since then, and likely one more time before this week is out and I have a hunch I will not be alone. Rosner won a James Beard award for一篇文章我还经常从我的孩子引号(“但鸡柳没有沃土!”因为我们住在对面的土地,他们做到哪里不喜欢他们,但我做的 - 但是这是一个整体的其他博客条目),因为它使我很高兴这么多。一年前,她险些破门上网的时候,她说她喜欢用吹风机来获得在松脆鸡皮。我想说的是,当罗斯纳谈鸡,我觉得很好的理由合拍。


你所需要的(加上一些黄油) 切成厚宿舍 白菜拼图 baste with butter

你看,我真的很喜欢白菜。我从来没有与它折磨的孩子,所以我喜欢它的人舍弃谁选择它的。我喜欢它沙拉。我喜欢腌制。我喜欢它。But even if you’re not me, even if you’re cabbage-hesitant, I think you will find cabbage cooked slowly in salty buttery chicken drippings until charred at the edges and caramelized throughout — the cause of fighting at dinner over who got the best pieces of cabbage (!) — to be best thing to eat with roast chicken since potatoes.

最后伤感白菜

这个配方有五个成分和两个是盐和胡椒,其中,像,甚至没有在配料计数的说法计数。其余的 - 鸡,卷心菜和黄油 - 针对这样的时刻提出的,当时许多杂货店可以understocked,预算可能会削减和拉伸,我们试图找出如何做到少用多,都同时渴望深深的舒适和奖励的饭菜。我提名这个。

烤鸡与伤感白菜

先前

六个月前:煎锅馄饨菠菜
一年前:Cannelli AglioËOlio餐厅
两年前:Fig NewtonsCripsy豆腐泰式
三年前:燕麦树皮
四年前:焦糖红糖橙子酸奶土豆比萨,更妙
五年前:为什么你应该总是吐司你的坚果(请!)梦幻美味的鳄梨,黄瓜沙拉
六年前:Dark Chocolate Coconut Macaroons烤鸡蛋菠菜和蘑菇威廉希尔网上娱乐
七年前:菠菜捣烂鸡蛋吐司蜜蜂蜇蛋糕
Eight years ago:Over-the-Top Mushroom Quiche香蕉面包绉蛋糕奶油
九年前:Blackberry and Coconut Macaroon Tart
Ten years ago:烤羽衣甘蓝片杏仁蛋白杏仁饼干事侵权与巧克力糖霜
十一年前:朝鲜蓟,橄榄CrostiniChocolate Caramel Crackers
Twelve years ago:Spring PanzanellaLemon Yogurt Anything Cake
Thirteen years ago:艾保利奥米布丁汤团用刨

烤鸡与伤感白菜

  • 份量:4
  • 资源:海伦罗斯纳启发
  • 打印

大小这里几乎没有关系。你应该得到的大小的鸡,你可以得到 - 我的本地商店照常卖城市规模的工厂(3磅,有时少,有时会更久)。他们是美味,但是,如果你是更大的,你只是需要更多的烹调时间。我的白菜也是3磅;我有一点点额外的,并就醋色拉一个即兴用黄瓜和莳萝从William Hill橄榄球 就在旁边,但你也有可能使这一酸菜沙拉or anotherslaw

  • 1 large head (2 1/2 pounds) green cabbage
  • 机油飞溅,任何一种
  • 粗盐
  • Freshly ground black pepper
  • 1个整鸡(在此示出是3磅)
  • 4汤匙黄油,熔化
  • 柠檬,如果你愿意的话,对于服务(我们从来没有使用过我们的)

    Heat your oven to 450 degrees F. Halve your cabbage and slice each half into 1 to 1.5-inch thick slabs. Very thinly coat the bottom of a 12-inch ovensafe skillet* or an equivalent roasting pan with oil, just to keep the cabbage from sticking before juices trickle down. Arrange cabbage slices in the pan as if you were making a mosaic, cutting pieces down as needed to get them to fit tightly. Season cabbage with salt and pepper. Pat your chicken dry and rub or brush it with 1 tablespoon of the butter. Generously salt and pepper the chicken all over (I use a full tablespoon of Diamond kosher salt on my 3-pound bird; use half of another brand). Place chicken breast side-up over the cabbage and roast for 45 to 60 minutes, spooning the bird and cabbage around it with butter a few times throughout. Chicken is done when a thermometer inserted into the thickest part of the breast reads 155 degrees, or 165 degrees for the thigh. If your chicken is much larger and you find it’s getting too dark for your tastes, reduce the heat to 425.

    Lift the chicken off the cabbage and set on a plate (or warmed tray) to rest. Flip each section of cabbage over carefully in the pan, nestling them back in, and return the pan to the oven for 5 to 10 minutes at 450 degrees, until the edges are very dark brown. Season with more salt and pepper if needed.

    切鸡切成块,用服务的白菜,整理与柠檬一切,如果你的愿望。

  • 我发誓this frying pan(我有我的16年,并计划以保持它永远),这个温度计这种锅铲

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296分上的评论烤鸡与伤感白菜

    1. deb

      I think you’re referring to the email that went out accidentally earlier? (I’d hit publish too soon. I blame having two kids in my ears at all times, lol.) It’s published now, of course, and an update link email will go out soon.

    2. 邓丽君

      Can I make this with a half chicken? I have a whole one but I was gonna cut it in half and save half because its too much food. Will it be enough drippings? I have a 3lb cabbage I was going to use half of as well.

  1. KMJR

    我尝试了联系,并且所有工作对我来说,除了一个在纽约时报的吹风机/松脆鸡护肤品......。
    This looks fabulous! We had very little cabbage growing up as my mom loathed it, so it’s still a novel ingredient to me.
    保持良好;注意安全。
    xoxo

  2. 艾琳

    你能澄清黄油(哈哈!)的详细信息?您在烘焙过程勺子在其余3汤匙,因为它要求4,你只使用1对鸡......你融化那剩下的黄油绷鸡肉和白菜?只需把它扔在和让它融化了吗?

    1. 莫林

      我也有同样的问题。你融化其余3汤匙黄油,还是你点白菜吧,如果是这样,你怎么了一勺黄油从所有的白菜?谢谢!

  3. 南希

    Oooohhh… I also love cabbage. I didn’t eat much of it growing up and have found that I have been buying more cabbage than normal the last few weeks…now to go buy a chicken in my next grocery run. Do you think chicken quarters or other chicken parts will work too if I cannot get a whole chicken?

    1. deb

      鸡parts will be done before the cabbage and will have a lot less drippings. Cook the cabbage until it looks like mine in the pictures; it should be 95% tender.

      1. 克里斯汀

        这是真棒 - 和记;我用骨头,皮肤上的鸡大腿容易,我不知何故,它是美味,完善和不够水滴。德布,我们爱你在我们家多年,现在我16岁的读取了所有的归档亲爱的艾比列,她是通过你的网站做她的方式。

          1. 朱丽叶Jankowitz

            如果你保持一个犹太厨房你只是凑合没有黄油。一点点橄榄油可以代替它,在我看来。否则,它听起来很不错。

  4. Amelia

    这看起来令人惊讶!你认为你可以只用鸡腿做到这一点?这就是我手边。如果是的话,你会如何修改?

    谢谢!!!
    Amelia

    1. deb

      大腿将卷心菜和前会完成l have a lot less drippings. Cook the cabbage until it looks like mine in the pictures; it should be 95% tender.

  5. 詹妮弗

    这可以从第1食谱您spotch煮熟的鸡肉,DAB一小块黄油直接对白菜进行,并消除休息吗?这是我们最喜欢的绝对鸡

    1. deb

      是的,但它会被之前的白菜做。继续煮白菜,直到它看起来像图片中的矿井;看起来应该深深焦糖。我不会吝啬对黄油。盐黄油鸡水滴康宝在白菜是魔这里spatchcocked鸡将有较少的水滴。

  6. 乔安娜

    Oooh I’ve been making Samin Nosrat’s buttermilk chicken fairly often, always making sure to have fresh bread on hand to ATTACK the pan as soon as it comes out of the oven. Might have to try putting that chicken on a bed of cabbage like this instead! We love your roasted cabbage recipe and this looks like a great combo.

      1. 雷切尔

        取得今晚,这是我生命中最美好的白菜(我真的很喜欢卷心菜)!和鸡皮!感谢检疫友好配方相关特别是那种饲料我肉的爱家!

    1. 艾米奥夫纳

      有趣的事实:只有紧密连接承载三月的圣帕特里克节白菜。所以,我的丈夫是做下奶运行,我把白菜就行了,他与紫甘蓝回来了!是卷心菜互换或者是小青菜的首选?一位朋友贴她和它看起来美妙,所以我很想尝试一下。她标记你的食谱,你的叙述让我垂涎三尺!盼望一样的,如果不过有点purpler结果!思考?

    1. deb

      I haven’t tested it so I’m not sure how it does with a long roast. Can’t imagine it could taste bad with salt, butter, and chicken drippings, though. Let us know!

    2. 请更新,让我们知道。我也只是有一个可爱的白菜,所以会喜欢听到的结果。这是痛苦的,现在使用的任何产品和风险配方不转了!

    3. 小威

      嗨,我这样做是有大白菜,因为这是我的东西。这是因为好吃了所有的事情德布说。我会说这感觉就像它会一直喜欢熟更短的时间量。它似乎并不如密集的一个普通白菜所以回来后我就想要更多的白菜。
      还是彻底的美味

  7. 安娜

    看起来很美味!没有合适尺寸的烤箱安全煎锅将适合在我的欧洲小烤箱。我可以用一个荷兰烤箱代替,或将鸡没有足够的空间来呼吸?将烤盘更好吗?谢谢!

  8. 这看起来太棒了!卷心菜是这样的厨房主力 - 存储阱,可以是生或熟,可调味任何菜肴。。。我肯定会做这只鸡。并计划烤土豆旁边的碳水化合物(有3个孩子填写)。

    1. deb

      是的,但它会做之前的白菜,并有较少的水滴。继续煮白菜,一旦鸡做,直到它看起来像图片中的矿井;看起来应该深深焦糖。

    1. 这是最快的一个配方这里曾经得到对我们的房子:)板。顿饭真够意思。我的鸡为3.75英镑,花了大约一个小时的权利。使用了大约一个半红球甘蓝的头 - 不是漂亮熟,但我不能停止吃它。我们的铸铁锅是10英寸,但没有问题存在。炉制造薯条的同时,由于炉温和时间制定了:)。谢谢德布!我可能总是白菜烤鸡了。

      1. 一分钱

        这是绝对的颓废天堂。如此糟糕那么好。我会更加白菜下一次和一些洋葱也加载它。我们与challah的和薯块服之,以保持与米色LOL。我们使用challah的回暖更加伤感。
        这个配方它总共赢家!

  9. 米娅V.

    哦,我喜欢这个长相如何方便,好吃!不幸的是...我不要吃白菜...其他蔬菜的思考,以使一个美味的床?

    1. Misslinder

      我做了这是今天,它不仅是非常简单的准备,这是惊人的!我已经煮熟的鸡了土豆,这就是yummers了。我认为,任何根蔬菜会工作。

    2. 克劳迪娅

      我不喜欢白菜,迫不及待地尝试这个偏方,但你可能会喜欢我的标准烤鸡。同样的想法,对切成薄片的洋葱和红辣椒的床。

  10. 好吧,我会完全让这个鸡,但是那不是我为什么在这里。

    我只想说,在过去的几周(月?年?)我一直在家与我2 boys- 16天和21,他们已经接受了baking-明确你的食谱的爱!英国威廉希尔目前最喜欢的是最终的香蕉面包和腌酱褐稻krispie对待。接下来是咸焦糖巧克力蛋糕。他们都喜欢做饭,在厨房里有能力,但是当他们学会理解精度烘烤(妈妈,它像化学!)它是如此有趣地看到他们的剧目成长和听到他们笑,因为他们读你的recipes-写在英国威廉希尔真正德布风格。

    Thanks so much for giving us all an outlet and helping me raise competent men. Im sending you the bill for the larger stretchie pants I’m gonna need.

  11. 朱莉garagliano

    Been sauteing shredded cabbage and sliced onion slowly in a little butter and olive oil, salt and pepper. It gets so soft and sweet, you can just eat it out of the pan and be happy or toss it on some hot pasta with cheese. Cabbage lasts forever in the fridge and is way more versatile than we give it credit. And now with a chicken on top of it? YAY!!!!

  12. 艾米

    我要出去找鸡和白菜,现在做饭这一点 - 你的照片是令人垂涎!我会受到诱惑绑脚,因为这就是我总是这样。看来你没有,你可以发表评论,为什么?我猜我想我是这样做,这样的鸟厨师有点更均匀...什么...

      1. 罗谢尔

        I fall firmly into the “too lazy to tie with twine” camp. My easy peasy hack is to save the wire cages from Champagne/Sparkling wine and squeeze the wire cage around the legs. Holds them nicely and if you aren’t consuming enough wine to keep up with demand they can be washed and re used. Cheers!

  13. 克里斯tine

    所以 - 我只是用鸡肉做这个(实际上,它仍然在烤箱 - 见注释)。这......多汁,在450小时之后,即使现在把它高达500和对流它来获得对皮肤褐色,但还是得给白菜一些时间来褐色。认为这是部分而不是整鸡的所有B / C?

    1. 克里斯tine

      I’m coming back to say, took longer than expected and chicken rested for 20 minutes while I crisped up the veg … but no one better come between me and my cabbage! <3

  14. 卡佳

    这看起来奇怪和我恰好有一个鸡和卷心菜!
    我爱白菜太多,但讨厌泡菜“因为我们有这一切的时候成长起来。有些人会嫉妒,我们做到了家常。它蒲式耳,直列四缸,呸!

    1. I love a lot of your recipes, but this was really bad. The cabbage was hard, fatty and tasteless, and the chicken never got really brown and crispy, because it was sitting in a puddle of juice and fat. And there was no chance to make a gravy out of that juice and fat, which smelled very cabbagey. And no spices or herbs? I sprinkled everything with marjoram and tarragon, but we were all really disappointed.

      1. deb

        白菜是应该回去在烤炉一旦鸡是出回暖更多的色彩。您的白菜还没结束在烤箱一小时后,嫩?只是想弄清楚的地方去了。

  15. Susan in Georgia

    我丈夫只是寻求铸铁今天回锅鸡。猜猜我更好地得到一个白菜下它去,因为它看起来令人惊讶!

    1. deb

      我认为这会工作,只是一点点不同的味道。你可能会返回给烤箱里着色,这与红卷心菜顺利前加一匙苹果醋。

      1. 摩根

        我用红色卷心菜做这个,这是惊人的!我加了苹果醋的汤匙的建议为好。我会说,我的脸色好看得多比黑更Deb's-到如此地步,我以为我把它烧毁,但它只是这美味的焦糖善良。

        1. MLE

          Amazing, thank you! This was also my question. My store was out of green cabbage but I got a giant purple one. Good tip re: Apple cider vin!!!

  16. 丹妮尔

    德布嗨,在扑灭另一个配方,我在下周尝试的祝贺!从字面上看你的鸡和卷心菜是对我的“星期一”插槽。我很好奇你的产品声明,我爱我的大铁锅,所以我得到的,但为什么你特别喜欢的锅铲和温度计你提到?我问,因为我正要购买另一温度计。

    1. deb

      The thermometer is a great price and very reliable. The brand has been making ThermaPens for a decade or more, which are the restaurant kitchen standard, but those cost $100. I was thrilled when they introduced a less expensive one for home cooks. No, this isn’t sponsored, of course. I just cannot stand dry or overcooked (and of course, undercooked, shudder) meat and there’s an easy way to get it perfect every single time — checking the temperature.

      再次,锅铲,我希望每一个家庭厨师将转向灵活的鱼铲,你永远不会使用其他。这些是薄;他们没有碰到食物,它们轻松地将它们下方滑动和平移独立卡住食物的食物的损害最小。

      1. 丹妮尔

        让我说,这个食谱很简单和美好,用的不是两个点作为伟大的结果,因为我所希望的。但是,让我说,再次,这是美妙的。首先,我必须白菜了巨额所以只有它的2/3进了油锅,我沾满了鸟成品水滴任何沿锅,我打算把白菜的其余部分成锅,高温烤它吃午饭。我的第二个惊喜是,鸡的底部出来松弛,不值得吃。用啤酒罐的鸡,这样所有的鸟儿有上当酥脆(即皮肤将与白菜今天去!)老公建议我在一个更大的锅(所有白菜)再次做到这一点。我肯定会再次做到这一点的菜!

  17. 艾米莉

    I’m a little ashamed to admit this, but I’m 35 and have never purchased a whole chicken or attempted any kind of roast chicken recipe. Do I need to do anything to prep the chicken for cooking? I honestly don’t know what to expect inside the store packaging and just have vague memories of watching my mom prepare the turkey on Thanksgiving. My meat cooking experience is…limited. Thank you!

    1. deb

      No, you can roast it as it comes. Once in a while there are extra parts inside (in a bag), but this is very rare, but check the cavity just the same. I don’t rinse birds but you can if you wish. Some people tie the legs together but I rarely do.

  18. 知更鸟

    嗨德布!你的链接,松脆的鸡作品...它..the纽约客页面似乎不可用。等不及要试试这几招。你永远不会让人失望。保持安全和保持健康。
    RF

  19. 夏晖

    HI德布。我们爱所有你的食谱。英国威廉希尔与其他人一样,我不和黄油混合鸡。你会建议从逾越节或橄榄油剩下的人造黄油作为黄油的替代品。或者说,是根本不值得代替黄油和我应该跳过这一项。

    1. 考特尼

      我们以同样的方式。我没试过这个食谱,但我从经验中知道,橄榄油的烟点往往低于450我很想得到其他人对可能被涂胶其他油的想法,但!

      1. 旅大

        Avocado oil could be used up to 500 degrees, I believe. Very mild tasting & good for you. That’s what I use exclusively now. I believe peanut oil also has a high smoke point.

      2. deb

        黄油具有更低的发烟点。橄榄油将被罚款这里。鸡和/或白菜的表面没有达到450或烘箱的温度,而不管。

  20. 卡米尔Biexei

    I LOVE cabbage! My father grew enormous cabbages, and converted most of it to sauerkraut. But we also ate it in slaw and stews. He would have loved this dish, though he’d have added some onions.
    我渴望尝试这个偏方(可能与洋葱) - 正如只要我足够鼠疫恢复要回我的厨房。
    谢谢!

  21. 旅大

    I know you said to cook cabbage longer if you just have chicken parts, but would slicing cabbage thinner work better time-wise? Also, since there will be less drippings, should more butter be used?
    我喜欢白菜,但从来没有烤它。你的信用证ooks beautiful, nicely browned/caramelized.

  22. Tabby

    在这个食谱,我完美的时机有两个在冰箱里全鸡和卷心菜。我做到了,今晚,这是惊人的。鸡是完美的,白菜是这个世界上了。准备的简单性使得它容易一起扔了又惊人的味道。谢谢!

  23. CAS

    I made this once already, immediately following Helen’s post about it, and loved it. It’s beautifully simple and delicious. I think I’m going to try to combine both of The Internet’s current chicken obsessions and make this with a gochujang-rubbed chicken and see what happens.

  24. Ellen Anderman

    昨晚我这吃饭,这是一流的。我已经腌制和风干鸡在冰箱上周四回当它进入我们的家从杂货店,让皮肤变干了漂亮,但伤感白菜是⭐️明星⭐️很脆,融化-Y,丰富,美味......总之,我们可能永远不会回去土豆。如果有什么事情,我丈夫很喜欢它比我还要多。谢谢!

  25. 吉恩·罗伯逊

    Oh my gosh this is so good. I wanted to use up all the rest of the cabbage I had so used a 14 inch cast iron pan and more red cabbage than green. I used bacon fat under the cabbage instead of oil and my chicken was already spatchcocked so took only 45 minutes. We had a platter full of cabbage and it was definitely the star of the table. I also added a tsp or so of apple cider vinegar per one of Deb’s suggestions in the comments, due to the red cabbage. I have 2 green cabbages in my next grocery order just to make this again.

    1. 利亚

      我不知道鸡是把白菜的草药!我的上帝是白菜好!真正的鸡只是次要的。其实第三。白菜,然后鸡皮,如果你有你自己吃白菜的整个头后离开了你的胃任何一个房间,然后鸡。

  26. 我已经等不及在烤箱今晚买这个吧!完善对所有罪状!预算友好,放手也不难源成分。谢谢!更多的这些和蔬菜版本了。这种奇妙的配方发展!谢谢!!!

  27. 简范伯格

    这顿饭真够意思,尤其是白菜。下一次我会盐鸟提前拉进念咖啡鸡。谢谢海伦和DEB!

  28. TEDDI

    我爱白菜为好。我在我的备用冰箱有两个现在。他们一直很好。只要我能得到一只鸡,我做这个菜,而土豆脆去用它。您的摄影和食谱让我想使每一个。英国威廉希尔该一线希望这个可怕的乌云,我们下有做饭的时间。谢谢你给了我和我的家人好吃的东西值得期待。

  29. Kelly A Landis

    中号ade this tonight. Followed the recipe exactly, even had the same pan! I like to follow a recipe the first time I make it, after that I Kelly-ize it. It’s delicious. My husband is not a major cabbage fan but he loved this.

  30. 警告!请用适当大小的锅。我用一个更大的锅对于一个小的鸡和我的白菜部分烧毁,烧焦的其他部分熟了。老实说,它仍然是美味,但美如Deb的不是。另外,我偶然得到一个白菜,这是在其叶片结构松散的,如果让任何意义所以这是难以保持切片一起。总体来说白菜黄油和鸡脂肪烤是sooooooo好!

  31. 苏西天鹅

    美味的!我这个昨晚我的“美食家”的邻居,他们喜欢它。我们计划很快重做。我也切葱头上的白菜顶部和大蒜撒上一层盐!

  32. 珍妮特Calderaro

    我们这是国产昨晚用鸡片,因为我们没有一只整鸡......可悲的是他们总是销售一空。在任何情况下,白菜简直美极了。我们预煮白菜一点点,因为烹调时间将与片就比全鸡少。白菜味道没有像卷心菜我曾经在一个很好的方式。它是使用了半白菜头从我们的鱼炸玉米饼的好方法。

  33. 克里斯蒂林

    OMG我这样做是上周的一些变化!它是如此真实,这是因为它是我手头上有什么笑。I’ve been buying lots of cabbage since I’m also following that train of thought of how it’s one of the sturdier and cheaper vegetables and seems to be on the more filling side and good for comfort and stability.Cabbage seems like such a cozy “tough times” vegetable, it feels comforting to be connected to all the people who have eaten it to get by. Whether it’s simply lightly stir fried with garlic, made into kimchi, cabbage rolls, cabbage soup…

  34. 安妮

    使这个昨晚。这是惊人的!!这是如此美味,方便,快捷。白菜是有史以来最好的事情。大家都在争夺它。感谢另一个伟大的食谱!

  35. 苏珊娜

    很美味,但我遇到了一些麻烦白菜。它没有变成那个美丽的褐色,但在留绿,还没有最终的鸡肉。是它,因为它是从黄油很湿/潮湿?虽然味道很不错!

  36. Lisa

    I made this exactly as written in my Lodge cast iron pan.

    虽然鸡是完全烤,白菜的全媒体头我用干瘪了下来,也许一杯非常焦黄,过于柔软的白菜的一半。味道很不错,但它并没有在食谱照片匹配漂亮的金棕色的完整片。

    我会尝试下一次单独焙烧白菜,并与鸡锅果汁毛毛雨它的时候都来烤箱出来。

  37. Michelina金梅尔

    我很高兴这个!我只是把它放在烤箱。我没有一个平底锅,将举行多达450度,所以我用我的荷兰烤箱。
    我希望,事实证明确定。

  38. 约翰娜

    看起来很棒!!我不混合奶和肉,所以我可以利用地球平衡,而不是或你有什么建议我做什么?

  39. JOAN NEMIROW

    妈呀,这么容易,太好吃了!我所做的食谱张贴昨晚。我腌2小时前穿插大量的鸡,放在冰箱里。(下一次我会添加一些中草药一些皮肤放了香精下的其他评论者的建议。)柠檬除了建议也。鸡是超级多汁。Deb的注煮白菜10分钟额外的鸡做之后,我觉得帮助实现这一目标。这一次,我等待着削减鸟,它是嫩多汁洙。现在来形容难以形容的白菜。我没有的话!只是让你不会失望的。 Just make as much of the cabbage as you can fit in the pan because you will NOT have enough! I used a 10″ cast iron pan and cooked my 3.5 pound chicken for 50 minutes.

  40. 阿德里安娜

    现在我哀叹,虽然我能够促使(最后3周他们失踪了!以后)整鸡烤在杂货店,我忘了买白菜任何的事实。感谢您的温度计和油炸锅顶。我在一年前购买按您的建议,即关于锅铲,这是我绝对的最爱!

  41. 弗朗索瓦丝

    使这个昨晚。只有半个白菜有这么加胡萝卜的工作,填补了国内空白。我的天啊。绝对最好的白菜。鸡是如此多汁太 - 我认为这是酱调料汁是做到了。由于我的鸡是较大的(约4 - 4.5磅)我烘烤它在425 1小时15分钟,并撞着热备份到450完成蔬菜。强烈推荐这个技术!

  42. 这是严重的最好的烤鸡组合我有过。这正式得到了保存到我的“去来”的食谱。英国威廉希尔我有一只鸡,这是一个有点超过4磅。熟约1小时20分钟和。添加大蒜,干百里香,牛至几丁香黄油擦。通过了痛打。这似乎干,我错误地添加约1 / 8C是水的地方多一点肉麻卷心菜做的,但我加入白菜头的另一半挽救它。我必须弄清楚如何使裂纹白菜走得更远。你听到了我......这是一些令人上瘾,美味的白菜。所以一旦我把鸡并加入额外的白菜,我做这一切的另一10ish分钟。

    接下来的时间(OMG可我又在一两天内做饭这样或那样做会使我上瘾?!)我将白菜切成大块。也许2英寸厚度,所以我可以在我的铸铁适合白菜的整个头部。当然焙烧在锅里更多的大蒜,太。采药人美味,但绝对不是演出的明星。可以采取或离开他们。

    请你帮个忙,并立即做饭这一点。这很容易,会选择离开你这么开心。这种隔离有裂纹白菜什么!

  43. 罗布

    我一般不喜欢熟白菜,而是因为我的丈夫的犹太血统,我决定试一试。混合柠檬1绷的黄油和果汁。白菜是甜的柠檬的补充说明。奇妙的晚餐谢谢

  44. 这是令人难以置信的 - 带给我喜极而泣的!我不能停止吃白菜!虽然我平时爱做饭时,留在家里有我精疲力竭,缺少有别人做饭。但是,这个配方是很容易的就好像我甚至没有做饭今晚!非常感谢!

  45. 雷切尔

    OMG,这是这么好!而且很容易。我们吞噬我们的白菜锅,大部分的鸡,并已经在谈论时,使其未来。用黄瓜沙拉w ^莳萝的东西明亮的绿色配对它。谢谢!!

  46. frantastic516

    你好。我想这tsday而它美妙的气味,鸡是不是棕色的底面和1小时15分钟后没有完全完成。这是一个小的鸡。我不得不删除白菜所以不烧,而鸡在450度煮30分钟以上。我用了一个铁锅。在哪里出了错任何想法?

    1. 伊丽莎白

      听起来像是你的烤箱温度处于关闭状态。有时,它告诉你在表盘上是远不现实。好消息是,烤箱温度计是便宜和容易通过的到来吧!

    2. deb

      有多大,你的鸡?做鸡这样不会导致一个棕色的底面,但如果你愿意,你可以启动它乳房面朝下和翻转约在获得更多的颜色20分钟。

  47. 伊丽莎白

    哇。这是我自己做的一长串时候最好吃晚饭。我有一些吃剩的粘白米饭放在冰箱里,我在水滴和卷心菜糖果中混合,这是真棒。我不知道白菜可能是太好吃了!你已经做了一遍,德布(海伦)!

  48. 詹妮弗

    我认为这是疯狂的美味,但我们有一些建议:
    1.削减厚的一侧白菜切片 - 收缩的更多,那么我预计在烹饪。
    2. My kids thought the burned cabbage edges were somewhat overdone (and we never flipped them or anything, just served when the chicken was done), so I guess I’ll consider turning it down a bit sooner next time.
    3. According to the ravenous teenagers here, “use a bigger chicken!”

  49. 改变了我的铸铁锅哇,白菜!然而,它确实融化下来,我没有得到那些厚片褐化喜欢的图片,虽然我厚削减他们。但味道是惊人的。下一次,我会用一个9×13盘,所以我可以把更多的* *白菜!

  50. kate

    I made this and it turned out great! A few notes: I only had salted butter and didn’t reduce the salt on the chicken cabbage, but wish I had. The dish wasn’t ruined by any means, but was saltier than I think was intended. Second, there was a TON of liquid in the pan when I removed the chicken to let the cabbage crisp up more. I knew I wouldn’t get the browning I wanted if I let that situation continue, so I drained off a lot of liquid, let it go at 450 for 10 more minutes, then gave the cabbage a broiler flash while I carved the chicken legs and wings off the bird. All in all it turned out great and I’d make it again. My head of cabbage was far less dense than Deb’s, which may have contributed to my issues.

  51. 伊内兹

    这是令人难以置信的,我也感染了4个朋友要抓紧了 - 所有的一场惊心动魄的成功。我住的怎么只有5成份。我们与tzaziki和番茄沙拉了吧,但白菜的明星。但是:鸡是SOOOO招标。优秀的!

    顺便说一句。我只用腿以及具有太少水滴和搞乱了定时避免,这是我做的。
    我开始cabbare没有鸡和黄油的第一短短dollops。分钟大约10后,我加入了鸡腿 - 继续按recepie之后。这是一流的。

  52. 傻姑娘

    我做了这个用大腿腿件用大量的脂肪,从他们的呈现 - 把整个时间再加上一点点被煮透,这样制定出恰到好处。我还添加卷心菜和鸡之间厚切割洋葱的层。接下来的时间,我们在那段战斗我会用更多的白菜!

  53. susanrotter

    我这个昨晚。美味的!我的铸铁煎锅是比你小的几英寸,我的鸡是1.9K,但它的工作就好了。我让在冰箱一天,然后按照您的指示煮熟的鸡卤干,一切都是那么美味。我锁定我自己这样会享用剩菜(它已经很难从我每次打开冰箱门时的伤感白菜吃零食阻止自己!)
    感谢这么多的食谱!

  54. 艾琳·艾伦

    使这个昨晚!这么好!全家人喜欢它!我加了迷迭香,百里香,大蒜和香草黄油鸡,因为多数民众赞成我的家人喜欢。白菜是这样一个伟大的替代土豆和面包丁。没有什么更好的那么鸡油,棕色和香脆卷心菜。YUM!

  55. 利兹

    Wow this was so good! Didn’t have enough cabbage for the bottom of the skillet, so added a sliced onion. Also used chicken thighs instead of a whole chicken and put small pieces of solid butter on them (I hate melting butter – it always explodes in my microwave!). Thank you for a simple, comforting dish!

  56. 艾丽莎

    我们做了一个版本的这个周末。我的合作伙伴坚持认为,我们在crockpot代替烤箱煮。即使没有全部炭化和美味,将有来自烤箱,我认为这是伟大的。这可能是这样,我烤的鸡从现在开始!

  57. Bertram Lowi

    其中我最喜欢去到食谱是一个美妙的纽约时报英国威廉希尔“没有偏方秘方”鸡大腿的热炉上烤洋葱,青葱,旁边拖鞋面包面包丁担任,并与一些苦味蔬菜点缀的床。下一次,这将是切白菜床,增加了一些洋葱。应该会更好。

  58. 达斯汀

    昨晚这个吃饭。我没能到我的大白菜翻过来,没有它崩溃,所以我只是把它扔了一下,得到一些边缘的得意坐褐变。在胸部和鼓的皮肤就被奇妙地金黄酥脆的棕色,但大腿没有那么多。没问题这一次,因为他们是剩菜和肉鸡下会被重新加热。我想下一次我会设置在机架上的白菜鸡,让底部明快起来,同时还让所有那些光荣的水滴到土地上的白菜。

  59. 阿什利

    我喜欢这个想法与蔬菜浸泡了鸡果汁的,但我就是不易消化十字花科好。任何建议,以代替白菜?

  60. 布列塔尼

    I used a 5lb chicken to feed 8 and it took an extra 15 minutes to reach reccomended temps but there was still lots of liquid sloshing in the pan and the cabbage wasn’t roast-y. Even after the prescribed 10 min uncovered plus some broiler. It still tasted great, I just missed the edges pictured. Extra wet cabbage? Extra drippings? I feel like if I did it again I would dry brine the chicken to see if that would help.

  61. 劳伦

    使这个和它的不可思议!白菜是像糖果。然而它看上去一点也不像Deb的......这是某种白菜的悲伤,跛行桩。不知道为什么 - 我发现我的青菜头显得宽松,切片不如“紧”。我还熟在玻璃耐热玻璃锅,因为我们没有一个铸铁(可惜不是在我们自己的家现在)。或者,也许我用太多的油,行锅?

    无论愁容满面白菜肯定会再次腾出,尝到了惊人的!

  62. 别笑,但我一直放养的冲动与任何我可以找到关于goodeggs-和我最近屈服于需要煨鸭脚。你想,如果我拿了三个煨腿,然后套左右腿有些大腿和放置在白菜上面那些怎么就,我会有些效果好?我会说实话,我会尝试也无妨,如果它的灾难我不会怪你,你到底如何可以去错了W¯¯鸭油吧?

    爱你的博客,喜欢你的食谱,闻从我在我的生活曾经成熟的英国威廉希尔香蕉SKANKIEST一些香蕉面包。

  63. I had a 4.3lb bird so stuck with my usual cooking times/temps (Preheat oven to 200*C, cook for 20 minutes and then reduce temp to 180* (believe that’s 350*F?) And continue to cook for 77 minutes.)

    我通常煮我的鸟倒挂,以保证乳房撑湿润,但熟了按照您的指示。这是完全湿润,几乎脱落的骨头。而白菜是神圣的;我的家人非常喜欢它。谢谢!:)

    我的下一个project is your crispy potatoes!

  64. Cathy

    许多意见询问使用鸡块。今晚我在一个较小的(10“)与白菜的小头,很好地适应在锅底锅这样做。然后我置顶6,冷冻,骨鸡大腿。我把融化的黄油在他们身上(这立即冻结)。我想这将延长烹饪时间。我的鸡煮了大约一个小时,然后我删除了大腿和翻转白菜 - 没有鸡煮15-20分钟,在400°F,然后添加在鸡背(丈夫忙外,未准备好晚餐)。这变成了完美的我们。只有我们2个,所以我们有2个大腿和白菜为明天的2/3。鸡皮是真棒!谢谢你的灵感。

  65. Bridget

    We had this for dinner last night and it was lovely. I found the recipe and had the ingredients on hand. Kismet! Thanks for the recipe. Sending wishes of good health to you. ❤

  66. 我做了这个周六晚餐和YES!我也涂胶洋葱切片对于一些白菜和那顿饭真够意思。肯定会再次让这一点,这是我曾经烤了第一只鸡和它出来的完美!

  67. 特雷西菲茨

    我在周日使这个吃饭,并赢得好评如潮。鸡是好的,但白菜是耸人听闻!黄油,咸,从铸铁锅烧焦的斑点,完全值得在短暂的等待它采取煮这一点。我会做这样一遍又一遍!

  68. 汤妮雅^ h

    这是超越好吃。我做了配方的写入。即使我非吃白菜享有的白菜(并有两份!)。

  69. 雷切尔

    美味的。I used red cabbage and took your suggestion to drizzle some cider vinegar in when I took out the chicken and flipped the cabbage. It took longer to cook the chicken than my usual roast in a cast iron pan method, and it sacrificed some crisp skin on the bottom of the bird, but so worth it for the yummy cabbage.

  70. 琥珀S.

    这是惊人的!我讨厌白菜 - 年童年的人在被强迫吃白菜卷和煮白菜 - 但我们得到了一些在我们的CSA框,在同一天,这个食谱登场了!我们的鸡约3.25磅,并花了一点时间比写的,但我觉得有些是我们的烤箱。说真的太神奇了,我又在本周只鸡腿做到了,并且它是一样好(把白菜约30分钟,再在鸡!)。即使我的孩子谁不爱吃东西了秒。

  71. 罗莎琳

    Thank you so much for this recipe! We were lucky enough to get the last cabbage at the market, thankfully, because the chicken was incredibly juicy, and the roasted cabbage was transformed into a gourmet treat, absolutely unrecognizable as ordinary cooked cabbage. I told my partner that we need to make this weekly, and he was only too happy to agree. We used a 4.6 pound chicken, which took 1 hour and twenty minutes to cook, and did put the cabbage back in the oven to finish roasting as the chicken rested. And, bonus, we had leftover chicken for chicken sandwiches with avocado and tomato on sourdough toast. Can’t wait to make this again.

  72. 中号ade this tonight for dinner. It was amazing. The chicken was crispy and the cabbage was the best cabbage I’ve ever eaten. So few ingredients but yields a great dinner. I love your recipes.

  73. jswilson98

    I made your chicken with schmaltzy cabbage tonight for dinner. OMG the chicken was good, but the cabbage was outstanding! I have been a subscriber for many years. Brava!

  74. Alicon

    This came out perfectly — the chicken was browned with crispy skin while very moist inside and the cabbage was delicious.
    我的鸡为4磅,花了一点点了一个多小时做饭。

  75. 莱斯利

    嗨德布!Love you and thanks for all my favorite recipes. :) Thanks for being my quarantine inspiration.

    我也白菜竟然真的soggy-有很多在我的锅底剩下的水。有什么建议?

    1. deb

      烤它更长的时间。我的是不是流泪,但我的鸡是小方。如果它真的sloshy,你可以烤它不再前倒一些液体了,但不会太大。

  76. 这个配方是一个门将!我们的稍小于3磅鸡了近1 1/4小时煮/棕色在450和鸡和白菜之间,产生了大量的果汁。我相拥掉一些果汁,然后花30-45分钟之间的白菜脆/炭。我们有一个素食主义者在我们的房子,所以我把白菜一些额外的厚片,在一个单独的盘淋上顶部和底部用橄榄油和盐和胡椒调味,熟旁边的鸡肉/白菜锅45分钟,我们都高兴有多余的卷心菜。每个人都喜欢它!

  77. 黛安

    使它昨晚,每个人都喜欢它。与黑眼豆豆,沙拉和面包服之,这是一个可爱的舒适用餐。老实说,我甚至没有觉得我熟。白菜的确是神圣的!

  78. 希拉·海恩斯

    我做了今晚。我的鸡为5.5磅,所以我不得不去把它40分钟更长。我用我的鸡额外的香料,辣椒粉加入,大蒜粉,牛至,盐和胡椒。相反烤炙与附加3T黄油鸡,我把一和汤匙奶油的皮肤下的每个乳房和使用的其他2 T在皮肤上。这菜绝对好吃!白菜融化在你的嘴!鸡是湿润而富有韵味!

  79. Linda

    我做了今晚,这是非常不错的,而且很容易!我有吃剩的白菜从别的东西,所以还不是一个整体的头,但这个是使用它的好方法。它也需要更长的时间做饭,但我的鸡可能是较大的。我也结束了加入一些水,白菜,因为它是在那里长这真的不可能如此简单(我的烤箱厨师非常热。) - 我肯定会再次使这个。这是完美的,现在也因为我们永远不知道商店将有这么复杂的规划与食物有很多成分是非常紧张的。我的一个朋友跟鸡块,而不是一个整体一个由这一点,她说很美味。

  80. 中号ichelle

    I made this tonight for dinner. There was so much liquid from the chicken (I’m guessing) that my cabbage was very soggy, nothing like your picture. What did I do wrong? Thanks!

    1. deb

      有些鸡似乎给了比他人更多的果汁。返回白菜烤箱,只要它需要黑暗和焦糖。对我来说,这是10.如果你的鸡很“滴落”,它可能需要更长的时间。

  81. Jenjen

    Bought a chicken and a cabbage, then realized I was short on butter. Gasp! Used some onion-garlic oil for the bottom of the pan, and blended with butter for the chicken. Also had half a lemon in the fridge, so chucked it into the chicken cavity. SO GOOD!! I did appreciate the lemony chicken juice to help cut the fattiness of the cabbage and chicken. Will definitely be making this again.

  82. 珍妮特

    我做了这一点,它走上工作,为我的同事享受。这是一个打击,尤其是白菜!我用陶瓷锅和一个4.5磅的鸡,历时约一个小时做饭。简单又美味!一位同事说,“我可以吃这个的每一天!接下来的时间加倍白菜!”

  83. 斯科特Citron

    美味的!有什么比烤鸡和烤白菜好?下一次,我会加蒜片,以白菜床。我也觉得有点儿酸(柠檬汁或白葡萄酒或醋的下降)的帮助,太。没有必要的,但它有助于眼前一亮的东西触摸。

  84. 玫瑰中号iller

    We made this last night. It was so good. It’s worth figuring out, if the first attempt was not as perfect as Deb’s. So: I read the article link about blow-drying chicken, and remember Zumi Cafe’s roast chicken recipe, and really think that a smaller organic chicken (usually not as watery) that has been salted and air-dried in the fridge (I had a 4 lb. fresh chicken that I had unwrapped and salted for about 5 hours) prevents the “my chicken took really long and my cabbage was soggy” problems. I actually forgot to baste with more butter, but the skin came out crisp, the breast perfectly cooked at 165, the cabbage beautifully browned and crispy and melty and delicious…don’t really have enough adjectives for the cabbage…however, to my horror, when we carved, the inner thigh was not perfectly cooked. I guess it just needed a bit more time and would have been a bit darker on top than I would have preferred, but because the chicken is cooking on a thick layer of cold cabbage rather than air circulated on a rack, my usual assessment was off. Going to check more carefully next time! Absolutely doing this again and sacrificing some skin crispness by starting the chicken off breast side down and flipping it part way to ensure even cooking if I have a larger bird. Which I will, because we can’t get those lovely 3 lb. chickens. Thank you, Deb.

  85. 我们这个昨晚的晚餐,每个人都喜欢它!当然,我是我,我做了一些改变,一个更大的鸡,ESP。因为我的发球5名成人,并增加了一些土豆和蘑菇。威廉希尔网上娱乐因为我不得不更长时间烤鸡肉,因为它是5-6磅比规定,白菜开始把肉后约一个小时,完全焦糖,所以我不得不鱼这一切所以它不会燃烧。我还添加了白葡萄酒和鸡汤的锅在这一点上,这给了我们一些酱。我还用皱叶甘蓝,因为我不喜欢常规的东西。开胃菜是甜(一吨更昂贵的,所以如果你像普通白菜,你很好)。但这样一个好主意,总体!这种口味的一个伟大的组合。我一定会再次使这个。 There were very few leftovers.

  86. 凯蒂

    我找不到白菜我在杂货店的生活,所以我在育空土豆和黄皮洋葱的切片的床制成,这是惊人的。土豆发生在一个质量并不像融化土豆这个网站已成为人们喜爱上和洋葱是太好了,我希望我可以吃一整盘。我很兴奋,当我发现白菜再次尝试这个

  87. 拉拉

    哇。白菜是绝对令人难以置信!我不得不承认,我不是特别通过这个食谱很感兴趣,但我有白菜头,我不得不用了,我很高兴我做到了!在甘蓝上焦,味道,这是咸的完美结合,焦糖脆脆尚未对双方和招标在中间。我会打我的家人得到最后一口。鸡还脆粉墨登场。我塞进半个柠檬的腔和下一次可能会大蒜等调料添加到鸡额外的味道,但仍然令人惊叹!将回到这个食谱一次又一次!

  88. 阳光

    这看起来令人惊讶!Just wondering what you think. I was always taught to roast my chicken breast down to keep the breast moist. Is it ok to do that with this recipe? Does it change the cabbage?

  89. 泰伦

    您好,我没有任何的白菜,但我有一堆抱子甘蓝的。你是否认为这将是确定煮在它们上面的鸡?试图限制前往这些疯狂的时代杂货店。

  90. 汉娜

    Fantastic. I love cabbage so this was right up my alley. Only changes I made were using bone in, skin on chicken thighs (all we had) and using Savoy cabbage. Great as leftovers too. Will definitely make again and again!

  91. 中号imi

    我这个昨天和白菜好吃,但鸡是乏味和干燥。
    中号aybe I roasted it too long…. but it wasn’t falling off the bones. It was cooked, but still rubbery… so we ate the cabbage and put the meat (picked off the bones) in the fridge- for a chicken salad maybe.

    得到了由很多时间果汁我把鸡出炉。在烧烤,花了好几分钟,以减少它一下。

    但白菜...... Ooohhh可爱!

  92. 朱莉娅

    This should have been obvious to me before I made it, but I rarely eat cabbage. The cabbage gets very sweet when roasted like this (now I’m thinking duh! so do carrots and all the other vegetables I roast!). I have not eaten much cabbage in my life – not something my mom cooked with – besides in tart slaws with a decent amount of vinegar. I was not super into the sweet cabbage flavor, even with the yummy drippings. The chicken was wonderful of course. Anyway just a thought if you never eat cabbage and are wondering what this is going to be like. Now I shall go back to all my other Smitten recipes on rotation (this is my quarantine favorite://www.noviox.com/2010/05/carrot-salad-with-harissa-feta-and-mint/

  93. LolaInSF

    这看起来惊人的...一个问题:是皮肤还是酥脆?在过去,当我用我的菜鸡下(通常是根蔬菜......从来没有尝试过的白菜),从蔬菜中的水分似乎让里面的烤箱太潮湿的环境中获得脆皮...

  94. 科琳娜

    这是惊人的!!!!!!我做了增加对白菜的顶部切韭菜一萨沃伊白菜顶鸡,在同一时间烤些土豆和取得的胡萝卜沙拉哈里萨辣酱,薄荷和羊奶。我们一直oohing和aaahing个不停,大家都很伤心白菜几乎没有了与和明年感恩节,我敢肯定火鸡烤上的一张大床上你知道是什么。♥️

  95. 一分钱

    这是绝对的颓废天堂。如此糟糕那么好。我会更加白菜下一次和一些洋葱也加载它。我们与challah的和薯块服之,以保持与米色LOL。我们使用challah的回暖更加伤感。
    这个配方它总共赢家!

  96. 妮可F.

    我做了这个,今晚!它是那么好!我一直在想我的丈夫转变成白菜粉丝多年(每个人都有缺陷!)。这个配方是那么容易满足。谢谢,德布!

  97. 海蒂·西利

    这是悍然不错。我丈夫和我囤积白菜,并告诉孩子们,他们不希望它(谎言)。我会警告说,这是allllllmost太咸,所以要谨慎,因为味道被超浓缩。

  98. 这是SO FREAKING美味!OMG迄今为止最好的事情我在检疫作出。甜美的奶油白菜chickeny OMG。这是字面上如此美味,我丈夫和我是痴迷,每周都会做出来。上帝,我不能克服有多好,这是!!!!谢谢!德布

  99. 苏珊娜

    我做了这个鸡,白菜食谱。很容易的方向可循。结果是美好的。我的丈夫不知道该怎么想,当我告诉他我是在制造,但喜欢它,一旦它准备好了。我说的唯一的事情是一瓣大蒜,因为我们只是喜欢大蒜。只想说,谢谢你的食谱。我喜欢用白菜,因为这是一个蔬菜我很少做饭。
    苏珊娜Ottaviano

  100. 达琳

    我用大腿和他们熟皮的一面在我的铸铁锅10-15分钟。这有助于棕色底面和渲染只是足够的脂肪放置在白菜和没有坚持下去。我还添加了一个蒜片然后用大腿突破,继续烘烤,皮朝上。做,烤白菜多一点充分棕色和焦糖当我删除了鸡。超级简单,太好吃了。最简单的预习过。要获得更多的白菜弹指一挥间!

  101. 奥布赖恩

    对于尝试此与骨的火鸡胸脯有什么建议?杂货店没有与任何骨鸡,所以我得到了我所能做。我想butterflying乳房,使其奠定更平坦。没有其他的想法?

    1. 奥布赖恩

      我最终使这一个6磅(带骨,带皮)火鸡胸脯,它变成了伟大的!我一直是在425的全部时间,前后历时约2小时至全部通过煮的方式。

  102. 琳达·马丁

    我这个昨晚。白菜是相当惊人的!我有一个问题要问你,德布。我做我的,在铸铁煎锅12 ......但是清洗是不容易的(即,白菜卡)。你如何清洁你的锅?

  103. 亚历克斯

    Well this was just absolutely a delight. I devoured it. On those last 5-10 minutes with the cabbage, I sprinkled on the slightest bit of sugar to help with further caramelization and yumminess.

    此外,由于在隔离的一个马拉松的中间不很长的配料表,这只是不可能在这些时候不张贴的食谱。

  104. 艾米

    这烤鸡就是手了我曾经做出的最简单,最美味的东西!我很挑食的父亲喜欢它一直到白菜(他从来没有吃),我已经得到使它根据我的好评如潮谁从其他三个朋友的答复,他们是大呼过瘾太!

  105. I don’t really like cabbage, and this was GOOD cabbage. I ended up with the whole head to myself since no one else would touch it, but I nestled in some baby carrots too so my children would have some vegetables.

  106. 嘉莉

    美味的。我有一个4磅重的鸡,是警惕深色肉不及时整理,所以我在预热的铸铁煎锅开始了鸡本身10分钟,取出以一盘,加白菜和烤既为另一40分钟。

    Other tweaks:
    –dry brined for ~4 hours in the fridge and let the chicken come to room temp while the skillet preheated in the oven
    –stuck several cloves of garlic, thyme, rosemary & a lemon in the cavity of the chicken just before roasting
    渲染的鸡脂肪瓣,而烤箱预热了与磨砂,关于鸟的顶部之前,在烤箱第一次去,当它与白菜回去;否则没绷

  107. 洛伊丝dribin

    我爱这个食谱。不过,我决定把烤鸡肉或火鸡的时候,我总是这样做的前一天擦我的鸡,盐和胡椒大方量。如果我不能“蹭”鸡的前一天,我,至少,会在早上擦一天,我做到了。我觉得腌制鸡前手使一个美味的鸡作为调味料有机会渗透超过皮肤,入肉。配方是美妙的。白菜是崇高的。非常感谢洛洛

  108. 艾米

    这是美味的 - 我从来不知道白菜能如此香甜可口。(我用的油大概为T只用1 T&黄油总对锅底开始。)味道好极了!

  109. 我的丈夫烤全鸡相当定期和没有在它出色的工作,如果我自己说的话,但我们还是决定混为一谈今晚和尝试用白菜下方。从大波兰家庭的到来,我大量白菜有人提出,这白菜是优秀的。我们没有在肉鸡下坚持下去2分钟,非常结束脆它的触摸。就连两岁被要求更多。

    感谢德布用于总是美味的新的方式来享受一些喜欢的食物!

  110. katy

    i did this tonight with bone-in thighs. they were done in about 30 minutes, and the cabbage stayed in for another 20. schmaltzy is the word for it! luscious, sweet cabbage drenched in amazing drippings….this is a winner!

  111. Cathy

    I dry brined the chicken for about 48 hours, and cut the cabbage about 1.5″ thick. A little thinner might have been better, and I definitely didn’t season the cabbage enough (I had only salted butter, which I thought might make things too salty). Chicken came out great, cabbage was a little greasy (even with plenty of crispy parts), but as I was tasting it thinking “eh, not my thing” I realized I had eaten 1/3 of the pan while standing at the stove. I don’t think I’ll repeat it (and if I do, it will be with less butter – words I’ve never spoken!) but it’s worth a shot! (And the carcass will soon be broth, since while wfh there is no shortage of time to make that happen.)

  112. bookishbiker

    I’m making this tonight, with a fresh-from-the-farm chicken. (Well, it was frozen .. but I picked it up from its happy home yesterday.) I’m nervous because I haven’t made a whole chicken in a billion years but I couldn’t get this recipe out of my head.

    Too bad I don’t have cabbage!!! But I had a small head of radicchio, and an onion, and cut them up to fit as a base for my chicken. Also I realized I feel super dumb but I wasn’t really sure which side is the breast side. My little farm-chicken was not particularly curvy in life, but I think I did get the proper side up. And I know in the end it’s all heat and food and it should be okay? And if not … tonight is the night our compost goes out!

    我会努力记住这个事实后更新。

  113. 斯科特

    我们做烤鸡大概每周一次,用库克的画报的食谱,所以尝试这一点是显而易见的。我们被风吹走 - 是那么好。鸡皮肤是好的和清晰和WOW - 白菜是如此令人难以置信的香香我希望我能在一定程度上将更加制成。我加了一些切碎的迷迭香和百里香既鸡肉和白菜的顶部,因为我有一些在手。如果你也一样,你不会后悔。

  114. 琳达巴拉克

    将使得这个与紫甘蓝我已经在我的抽屉里更清晰可怜巴巴地坐在好?我从来没有与白菜煮熟前...但我的蔬菜箱包括它。谢谢!

    1. 埃里卡

      做到这一点!这里还有人用红色卷心菜制成的。这不是很漂亮,一旦熟了,味道会稍有不同,但基本配方是太好吃了,我想你会很高兴!

      如果你喜欢吃辛辣的东西,白菜另一大用途是“在碗鸡蛋卷”。食谱吨网上,如果英国威廉希尔你google一下。

  115. 中号ary

    这是绝对好吃。我认为这将是伟大的鸡腿。我的丈夫,谁就能犹豫是否与熟白菜,说这是他遇到过的最好。谢谢!

  116. 特雷西

    It’s a shame that I am stuck at home and had to cancel my trip to NYC because I would have left flowers at your doorstep after eating this chicken recipe. Cabbage braised in chicken juices…sheer genius. I mean the polish girl in me was all warm and cozy and happy. So consider this a virtual bouquet of your favorite blooms.

  117. 阿德里安娜

    我很兴奋,终于找到整只鸡在杂货店,这样我可以做这个。不幸的是对我来说,这是一个半身像。我开始用近乎室温鸡,我总是甚至烘烤(让它坐在柜台上一个小时)做的。我的鸡的顶部被变黑的底部是潮湿和橡胶。它仍只有120,所以它有一个很长的路要走。I ended up having to flip the bird over, place a rack over my cabbage so it could get some air, (even the cabbage under my chicken wasn’t cooking) and finally the bird came to temp and was nicely browned all over, though the skin was more rubbery than crispy at that point. The cabbage ended up having to go on another braking tray to fully cook. My cast iron pan just wouldn’t get it brown. The flavor was fantastic on the cabbage (I don’t usually butter my chicken and I don’t think I will again, as it wasn’t for me) but next time I’ll bake each item separately and maybe add some chicken broth to the cabbage and let the cabbage have all the butter.

  118. 安妮

    超级好吃!将再次使它!我希望我能在锅里适合更多的白菜,你任何重叠层?

  119. 詹妮弗Smaldone

    I had a whole chicken in the freezer but I also had chicken thighs that I wanted to use. I followed the recipe as written except for the substitution of the chicken thighs. In a word, it was wonderful. The cabbage cooked to perfection and the chicken thighs were crispy outside and moist and tender inside. I did baste a couple of times which really enhanced the chicken and cabbage flavors. I will certainly make this again!

  120. 梅雷迪思Sterling

    我非常想使鸡W /大白菜 - 或白菜W /鸡!我已经从FM路边拾了巨大的篮球大小的卷心菜......但是,我也懒,不想花一个小时的清洁烤箱中烤鸡肉后;这是一个非常混乱的食谱,或者一些小的机会,它像是保持其飞溅本身很好?谢谢。:)

  121. 埃里卡

    我这个昨晚,它是优秀的。

    – 4-lb chicken, smallish cabbage, 12-inch enameled cast iron, 50 minutes was perfect and the cabbage was already done too.

    - 像其他评论者,我的白菜打破了超过Deb的美丽的照片 - 可能是因为我的片不太矮胖 - 但谁在乎,甚至因为它是那么好。这是诚实的比鸡(和Chicky先生,谁也不会好吃阴影)更好。

    - 我完全忘了在烹饪过程中勺子在白菜/鸡酱,我不认为它取得了很大的区别,因为见上面,这样很好。

    - 把肉法余下的果汁,并具有不揉面包的结束。天堂。

    This is a keeper!

  122. 慈善机构

    I bought the ingredients this weekend, finally made it tonight for dinner – not sad. The schmaltzy cabbage is on point! Next time I might brine the chicken first, but it was cooked perfectly and had delicious, crispy skin, just a little bland. I also chunked an onion and added that with the cabbage, which worked out well.

    总体 - 非常好用的秘方 - 保持良好的工作!

  123. Who knew chicken and cabbage would taste so good! Thank you so much for this recipe- I used 2 bone in chicken breast, red cabbage, red onion and a carrot. We ate the entire meal! So much flavor. Will keep this on rotation for sure.

  124. 崔西

    I followed the recipe. No whole chickens, but found a Cornish hen chicken at 3.4#. Have to say, this needs something more. Still thinking it thorough. Any comments, Deb?

  125. 麦克指标

    这种大流行期间我一直在做这么多你的食谱!英国威廉希尔这道菜是一个很大的打击在我们的房子昨晚。我们3磅鸡肉是完美的,白菜简直神。我与你的食谱配对它芥末烤土豆(插入厨师的吻在这里)。谢谢德布!

  126. 黛比

    这是简单的和令人难以置信的。鸡是如此多汁可口。我有一个稍大的鸟,所以我松散的接近尾声箔帐篷。白菜是光荣的。

  127. 辛迪

    我与我隔离期间手头上做出这样的:去骨去皮的鸡大腿和预白菜切丝(你会用凉拌的那种)。在425处白菜几个一把烤二条大腿,直到我能闻到他们。(忘记设置一个计时器,糟糕。)拿出大腿,升压后的温度至475和烤白菜直到暗。确信季节用大量的盐和胡椒,我加了一点辣椒粉,以白菜出来时,不过这只是我个人的喜好。

    所以,好得令人吃惊!我真的不认为有一种方式来一塌糊涂这个配方了。

  128. 洛瑞

    我做了这个今晚的晚餐。哇靠,它是那么好!而且那么容易!我将100%被重新制作,不久。

  129. 劳伦

    SO GOOD! I have never roasted a chicken before and now was as good a time as any. My chicken was almost 6 lb so it took longer (90 min, maybe more?). I did take some cabbage out before the chicken was done but it just left more room for adding more cabbage to roast. As my husband said, the cabbage was the “star of the show.” I used a roasting pan and like someone else said, I might use the rack too next time (rather than just putting the chicken straight into the cabbage at the bottom) to allow the bottom to crisp more. But this was an incredible meal with lots of delicious leftovers!

  130. 切尔西利德尔

    中号ade this with chicken breasts + bones. I made two (8-10″) pans of it: each pan had half a cabbage with three breasts+bones sitting on top. They took about an hour to cook in my oven (but I am sure the temp of that oven is wonky so maybe just check your chicken?). I didn’t put the cabbage back in afterward – it was done, sitting in delicious chicken juices, after an hour. I just grabbed the cabbage out to put on a plate to serve and saved the juices for later.

    这绝对是一个伟大的方式来烤鸡!

  131. Novia

    白菜...哦,我的天哪!我不能停止电镀后吃它。鸡美味多汁带外皮酥脆,也。下一次,我会尝试更多的白菜挤。但是,这是惊人的,只是扔在今晚烤箱吃饭,而我吃饭,准备向周!

  132. Sonomanoma

    我做了基于我女儿的极高的评价此今夜。使用4个鸡大腿和小一半以上的白菜的头。在25分钟时取出的大腿和投入的建议白菜回来。脆皮哦白菜!叫我丈夫的一天在同一时间烤土豆。精彩

  133. *阿比*

    I would rate this a 5 star …one, for the simplicity of the recipe and …two, because it was so friggen delicious! I took previous comments to heart and followed some: I air dried the bird 6 hours before hand …rendered some of the chicken fat with butter and basted the bird (that was so much easier than trying to put butter on a cold bird) …roughly chopped a head of garlic and scattered it around the cabbage. I had a small bird so this feed 4 people with some leftovers for lunch the next day! I have (unfortunately!!!) become gluten sensitive, so I was beyond excited to find something that I could try out! Kudos on a great recipe …and to all the previous reviewers for the great comments because I felt like a rock star presenting this dish

  134. Georgeanna阿什维尔

    在情况下,它是有帮助的人同样的挑战肉类的选择,我做了这个今晚9个鼓槌(略小于3磅),它变成了伟大的!我熟鸡肉50分钟,在450,但可以有较长的走了一点点。如果我必须再做一次没有整鸡(或较大的部件 - 哦,我怎么想的大腿)我*力量*加猪油一点点接近尾声获得甘蓝上略偏胖/烟/彩色。但是,它仍然是美味!

  135. 我肯定会做这个,明天即使这意味着计划外旅行到杂货店买白菜。
    我也想提供我的小费为额外酥脆皮肤 - 离开你的上板或锅鸡,在冰箱里长达发现24小时你烤之前。皮肤会变干,使得它可以完美橄榄油或牛油的schmear的刷子。

  136. 艾米莉

    精彩!用于5.5磅鸡肉和白菜的3/4头陶瓷烤盘。熟鸡肉大约在425度50分,然后再过20在450度。我没有另外10分钟,在450为卷心菜,以及褐色它一点更确实约5分钟以高焙烤。由于鸡的大小,我想我的黄油一倍......因为较大的鸡有足够的脂肪,我不会再这样做。(我想,这也许可以解释为什么我们中的一些曾在果汁白菜游泳)。最终的结果是美味和丰富的!我的丈夫说,这是他遇到过的最好的白菜。这是我第二烤鸡曾经,它是惊人的。绝对推荐!

  137. Trixie

    这是出奇的好吃。我不知道为什么我的三个鸡肉花了超过90分钟煮经过 - 我怪我炉 - 但等待是值得的。白菜变身为一件风光的事,成为盘中的明星。我只是想现在吃白菜剩菜bowlfuls。Soooooo不错。我很想尝试红球甘蓝,但很高兴我坚持了绿色,你也可以看到/品尝炭/焦糖更好地与一个青菜,我认为。

  138. 卢纳

    它看起来像一对夫妇的人都提到与切好的希肯件事情了。我用白菜半头,两个小乳房,一侧大腿/腿/鼓槌。我没有做饭的大腿足够长的时间 - 我坚持一个温度计插入其中既读两个地约170 - 当我的丈夫下楼吃饭吧,他指出,还在流血。哎呀。所以一定要确保骨头都熟透以及肉的中间。我想说的最后烹调时间为30分钟左右的乳房和45大腿/小腿。

    在任何情况下,它的工作与鸡肉和味道太棒了。我们吃了我们两个人之间的半个白菜一顿饭!

  139. 珍妮特

    白菜是那么好!我做了第二次,我跳过在烤盘上50分钟的鸡​​肉和烤只是黄油点白菜切片。美味的!我敢肯定,这将是更好,如果我能在我的领域找到伤感!

  140. 阿斯特丽德

    这是一流的。昨晚我与一个巨大的5磅重的鸡和两个,短小,卷心菜做到了。鸡花了2个小时烤和大白菜翻了一下零件变黑,所以我翻转约一个半小时的白菜片前的鸡是由于烹调。
    这是超越好吃,我迫不及待地再次做到这一点。对边有普通的煮土豆和运作良好,但与白菜一些不错的软面包会更好。它是如此简单。我已经煮熟的鸡肉之前切片茴香,但这里是如此昂贵的蔬菜在英国,你会需要一个公平的几个灯泡。它的工作虽然茴香也是硬的蔬菜和经得起长时间烹调时间。值得一试 - 美味。

  141. Naomi

    这是奇妙方便,好吃!什么神话般的想法。我服绿豆捣碎红薯(甘薯)它。就这么简单,我一定会再次做到这一点。

  142. BA

    This was the best whole roast chicken I have ever made. And I went with a smaller cabbage, because historically we can never finish a large cabbage in our small family, but OMG. I wish I had gotten the bigger one. It was SO good! I literally want to make this every week. I followed the recipe exactly; my bird was a little over 3 pounds and I cooked it 1 hr 10 minutes. I would have melted a little more butter baste for those extra minutes but really, it didn’t need it. :) I just like butter.
    Hold up, my 2.5-year-old is asking for 3rd helpings of the chicken. :)

  143. Katiek

    使这个一对夫妇晚前的;3 1/2磅鸡和它结束了在60分钟内;我做了卤干它的时间提前三个小时。非常多汁的滋润。焦糖以一个漂亮的金黄色的白菜。这绝对是一个门将。

  144. 乔伊·梅森

    Ohhhmygawd ...添加很多奶油,spatchcock鸡已经老到的意大利调味。在425煮45分钟,非常好。白菜是carmelized完美。这绝对是一个门将。

  145. 珍妮Fleming

    So I tried this. Absolutely yummy and I can’t wait to make it again. I then made chicken soup out of the carcass and best chicken soup Ever! I am a chicken soup pro LOL. So I did combine it with buttermilk marinated recipe from Samin Nosrat buttermilk marinated whole chicken, then proceeded with everything else you suggested in the recipe and it was wonderful. I’ve found chickens to be not very tender sometimes so it was a great combo. I’m subscribed and look forward to all your recipeS. Thanks soooo much.

  146. 起诉

    I made this tonight and oh my was that cabbage just finger licking good!! It makes me wonder if there was any other way to get that deliciousness without roasting a whole chicken on top but I doubt it. I made the initial mistake of slicing the cabbage a little too thinly so only half of it fit across the bottom of my cast iron pan, and some burnt up around the edges. But what was left was amazing. After I took the chicken and first batch of cabbage out of the pan, I put the rest of the head of cabbage into the pan with the remainder of the drippings and put it back in the oven for a half hour while we feasted. Now we have a second helping of cabbage to go with the leftover chicken (no leftover cabbage from that first batch!), not quite as savory or drippy, but still amazing!

  147. 切尔西

    刚吃了这一点。白菜是令人兴奋的无异!唯一的问题是,这是直接坐在白菜鸡的侧面没有得到充分煮熟。不知道是否有一种方法来提高它,而它烤白菜略高于?它会带来一些不利的影响?但说实话,太好吃了!

  148. 这是惊人的!And so very easy. I cooked an a whole chicken but plan to try this again using just bone-in thighs. Will pull the thighs once they’re done and finish roasting the cabbage in the hot oven. I’ll have extra butter on-hand in case the chicken pieces don’t provide enough fat.

  149. PMM

    我的丈夫不下厨,坦率地说,这是更好的方式。他不喜欢做饭,它强调了他。该结果对谁都不好。但之后他决定尝试这个配方和熔化土豆母亲节。而且,他强调和倔......直到他把一切出炉。一切都显得完美,甚至更好,他们都是美味。就像,好得令人吃惊。不知道怎么感谢你才好!

  150. Caro Carson

    我做错什么了?你与生鸡肉时,一个用煎锅准备进入烤箱看到的照片?好了,还有一大堆白菜的周围暴露在空气中的鸡。是的,我用融化的黄油刷它。在烘箱中在450一小时,暴露卷心菜烧焦黑色。它的字面转向灰顶部。大家如何把白菜在铁锅烤箱60分钟不燃烧起来是不是鸡下的蔬菜450度?鸡出来的美味,并已被鸡下屏蔽了良好的白菜片(我的指示和翻转出来,把它们放回烤箱结尾没有顶部的鸡)......但黑灰什么以前是绕锅的边缘白菜楔子?一个可悲的失败。

  151. Chandra Fischer

    这种制造今晚实在是太好了。这是肯定会进入我们的烧鸡秘方旋转。我没注意到我本来绷鸡肉和白菜黄油源我只是融化和拉丝所有四个汤匙上和周围的鸡和它是完美的。我们有一个4.5磅鸡肉和熟它的时间长一点。制造艾莉森罗马的水泡胡萝卜黄油和蜂蜜,黄瓜沙拉,香草和酸奶敷料,有一个愉快的用餐。谢谢!

  152. 仁a

    这看起来不错,我喜欢简单的使用Shmaltz做自己最擅长的:使事情变得惊人。你是否认为这将与白菜代替白菜工作?我需要使用的CSA收到几个。也许缩短时间,或者将它太蔫了?

  153. 中号ichelle

    我做了今晚。我把鸡和白菜上45分钟。然后,我添加了三个育空黄金土豆,厚切片,分块的胡萝卜。让另外30分钟诸事。把鸡出来休息,让蔬菜再煮20分钟。哇!所以,好吃的不得了。我的丈夫妄言。感谢您这样一个美妙的配方。

  154. 克里斯tina

    这真是太棒了!Only had a half a head cabbage, so I threw in some Brussels sprouts. No other changes. Every last bit was devoured and this may be the only way I will roast a chicken from now on.

  155. 安娜

    所以。翻转。好。完美简单。

    快速的问题:你会用什么来代替黄油,使这个的人有乳糖不耐症?对于仍然得到一些褐变什么是最好的?

  156. GENA

    我想这可能是我第一道菜首席运营官ked following a recipe on SK where I encountered a few small problems – and I comment respectfully because I feel like I practically live in your kitchen, you are my favorite and thank you so very much for keeping this blog for so many years for us to enjoy. Anyhoo, my main issue is with the browning, as someone has already commented. The bird is beautifully brown and roasted on top, but remains pale and almost boiled looking on the bottom. The flavors are there but I decided to flip it after 40 minutes to try to brown the bottom. Next time I may flip a little sooner. Could also pan sear that side while the cabbage goes back in…

  157. Beckie

    会皱叶甘蓝工作?我看到了有关的纳帕谷和红色卷心菜,但没有任何有关使用萨沃伊品种,这是我此刻的意见。(或者......我可以使用皱叶甘蓝对那美妙的食谱,你贴了两个月前的开胃菜白菜巴马和核桃烤楔子!这是一个最喜欢的。)

  158. Helen Walsh

    我是一个长期的追随者,并提出你的,德布无数的食谱,但是这是我曾经评论的第一次。英国威廉希尔这是我做过的最好的鸡!我从来不知道白菜可能是这道美味。这确实是一个启示。我让冰箱里我的鸡聚会约一小时烹饪皮肤干燥之前。这是一个3磅重的鸟,花了45分钟,白菜另一个10,再脆,多汁的,咸的,神圣的。谢谢!

  159. Paula

    我已经用卷心菜做了三次,因为我们喜欢它!上周,我底涂花椰菜的厚板,它是好吃!

  160. 阿夫拉

    I love recipes like this. Just a few everyday ingredients that you never thought to combine but yield a unique and delicious result. This type of recipe is the perfect candidate for leaving out the picky precise measurements–I love how quick that makes it.

    And I made it quicker by using a bag of pre-shredded cabbage, oil instead of butter, and thighs instead of a whole chicken (easier to handle and we like dark here). I think it came out great! Thank you, Deb!

  161. Ë厨师

    这是很容易,但最终的结果是相当油腻。我加在鸡腔切碎的葱,也使用旧湾和小托尼在鸡精调味。所有这一切使得它好吃,但再次...这是油腻。不知道如何避免这种情况。