Comments on: Roast Chicken with Cabbage and Bread Stuffing Recipe

By: Char Z

Char Z — Mon, 05 Feb 2024 00:02:55 +0000

This is absolutely delicious! My husband and I have been debating whether to make the Zuni Cafe Roast Chicken Salad from America’s Test Kitchen or Smitten Kitchen’s Roast Chicken with Schmaltzy Cabbage. This recipe is the perfect balance of the two. Served over a mixed greens salad with tomatoes and cucumbers dressed with Ina Garten’s vinaigrette. Spatchcocking the chicken is the way to go! The bird cooks in next to no time at all. This recipe will stay in rotation. Sooo good!!

By: The Hungry Hutch

The Hungry Hutch — Tue, 05 Jan 2021 21:07:30 +0000

In reply to Anna. Glad you enjoyed it!

By: Anna

Anna — Mon, 04 Jan 2021 16:38:11 +0000

I made this last night for the first time. It’s been on my to-make list for weeks while I shopped for poultry shears. I used red cabbage and artisan bread, plus added whole garlic cloves and a sliced shallot. I cooked it at 425 for an hour and that was plenty of time to fully cook the bird (5.6 lber) and soften the veggies. Delicious! Thanks for the steps and tips on this one. So quick and easy.

By: Chicken Congee (Rice Porridge) | The Hungry Hutch

Chicken Congee (Rice Porridge) | The Hungry Hutch — Sun, 13 Dec 2020 16:49:56 +0000

[…] made this dish precisely because I had leftover roast chicken that I wanted to make use of. One great use is to remove any remaining meat and turn the roasted […]

By: The Hungry Hutch

The Hungry Hutch — Sun, 12 Jul 2020 13:31:53 +0000

In reply to Sarah Milchman. I love the addition of garlic scapes!

By: Sarah Milchman

Sarah Milchman — Sun, 12 Jul 2020 13:24:28 +0000

i made this for my family and my mom said we have to make this for thanksgiving it was that good. umm, ok! i followed the recipe almost exactly, except i added in garlic scapes left over from the farmers market.

By: Denetha Dean

Denetha Dean — Wed, 17 Jun 2020 16:49:13 +0000

I can’t wait to try this recipe!!!!