Dark meat always takes longer to cook than the white meat does. When you are cooking a whole bird that leaves you with a dilemma. How to cook all parts of the chicken to the same temperature. I've read about and tried lots of different methods from putting ice packs on the white meat parts of the bird while its coming up to room temperature to using foil in order to direct or lock in heat. My solution to this age-old problem is far simpler than these. I cook the bird until the breast meat registers about 155 degrees. I remove it from the oven and let it rest before carving the breast meat off and eating it. I rip the legs and thighs off and return them to the oven to finish cooking. The dark meat can take more punishment from the heat giving you, if done well, an almost fried-chicken-like texture and crunch to the skin. Problem solved.
I kept this dish really simple. I tossed the kale into a steamer basket and sprinkled a bunch of salt all over it. As the kale steamed the salt melted and covered all of the leaves seasoning them perfectly. And while the chicken was cooking I thinly sliced the red cabbage and sauteed it in olive oil. Once it become softer and a little caramelized I braised it in red wine until it was completely tender and the liquid reduced quite a bit. The cabbage and wine reduction acted as the sauce with a sweet and sour hit of flavor.
Product:
Free-range Pastured Chicken - Mountain View Poultry
Sustainably-grown Kale - 3 Springs
Organic Red Cabbage - Culton Organics
I kept this dish really simple. I tossed the kale into a steamer basket and sprinkled a bunch of salt all over it. As the kale steamed the salt melted and covered all of the leaves seasoning them perfectly. And while the chicken was cooking I thinly sliced the red cabbage and sauteed it in olive oil. Once it become softer and a little caramelized I braised it in red wine until it was completely tender and the liquid reduced quite a bit. The cabbage and wine reduction acted as the sauce with a sweet and sour hit of flavor.
Product:
Free-range Pastured Chicken - Mountain View Poultry
Sustainably-grown Kale - 3 Springs
Organic Red Cabbage - Culton Organics