All About Roasting: A New Approach to a Classic Art by Molly Stevens

Author:Molly Stevens [Stevens, Molly]
Language: eng
Format: epub
Publisher: W. W. Norton & Company
Published: 2011-10-31T23:00:00+00:00

2SEASON AND DRESS THE CABBAGE. While the chicken rests, pile the shredded cabbage onto a large serving platter. (I use a 15-by-12-inch oval platter.) Squeeze the juice from the ½ lemon over the cabbage and season it generously with black pepper.

Reheat the pan juices from the chicken, if necessary, scraping the skillet to capture any cooked-on drippings. You want about 2 tablespoons fat as well as the juices in the pan. If there looks to be too much fat, spoon some off. If, however, there is very little fat in the pan, add a tablespoon of olive oil (think of this as a salad dressing). Drizzle the juices over the cabbage and toss lightly with tongs to distribute. Taste for seasoning.

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