This post brings us to the conclusion of the Springdell chicken saga.
Do you recall this photo from chapter 2?
Ahh yes, the makeshift gravy separator. Those flavorful dark brown drippings had a one-way ticket to the giblet gravy train. But what of the golden oils that rose to the top of the bag? Provided they have been refrigerated since chapter 2, now is their time to shine!
This golden oil (fat) is full of flavor and a great way to amp up any roasted veggies you may have on hand. I like the pop it on cabbage, as the cabbage gets this nice golden caramelization thing happening. Yum!
- Chicken fat (tallow or rendered bacon fat also works)
- Green cabbage (or in this case, we're trying purple cabbage)
- Salt and pepper to taste
- Preheat to 400
- Remove and compost cabbage core
- Slice cabbage into 1/2 inch slices/shreds
- Dip a paper towel into the fat and rub onto a rimmed cookie sheet or roasting pan until costed
- Place cabbage onto a cookie sheet, (single layer if possible but not necessary)
- Place spoonfuls of fat uniformly on top of the cabbage
- Season to taste
- Bake tossing around the pan periodically to ensure the cabbage is coated and cooking uniformly.
- Bake about 30-40 minutes until the cabbage is tender
- Drain cabbage of excess fat before serving
Tomorrow brings us to our “Tell” for Springdell’s Share Box #7 in the Springdell Show and Tell. It has been a fun three weeks, and we hope you’ve enjoyed sharing it with us.