Roast chicken and cabbage with soy butter
Simple Too, p. 77
There are many ways to make cabbage delicious but it’s hard to improve on butter. The result of adding nearly half a pack to the baking tray is the equivalent of liquid gold. Embrace it! Embrace, too, the spatchcocking of the chicken. You can either ask your butcher to do it for you or look online for tips. It takes less than five minutes and the time is more than made up for by how quickly and evenly the chicken then roasts. Serve this with plenty of steamed rice.
Ingredients
- 2 hispi cabbages, quartered (1kg)
- 2 heads of garlic, top 1cm removed
- 2 bunches of spring onions, cut into thirds (160g)
- 325ml chicken stock
- 70g ginger, peeled and cut into matchsticks
- 1 whole chicken, spatchcocked (1.7kg)
- 2 tbsp olive oil
- 100g unsalted butter, cut into small cubes
- 2 tbsp soy sauce
- Fine sea salt and white pepper
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