Michael Twitty

We included this recipe in last Friday's email, but it works so nicely with this week's box, I am including it again here in print.

3 cups Eatwell Farm Chicken Stock 

1/2 cup Kosher Salt

1/4 cup Sorghum Molasses

5 cups cold Water

For the Chicken

One 5-pound roasting chicken, giblets removed or an Eatwell Bruce

2 TB coarsely ground Black Pepper

1 tsp freshly ground White Pepper

1/2 tsp crushed Red Pepper Flakes

1 tsp ground Mace

1 tsp ground Cinnamon, preferably Ceylon

1 tsp freshly grated Nutmeg

1 tsp ground Allspice

1 tsp ground Ginger

8 TB (1 stick) unsalted Butter, at room temperature (may substitute lard or canola oil)

Leaves from 1/2 head Green Cabbage, or more as needed

For the marinade: Heat the broth in the microwave or on the stove top, just enough so the salt and sorghum molasses dissolves when you stir them in. Transfer to a container large enough to hold all the brine and the chicken. Add the water and let cool completely.  For the chicken: Submerge the bird in the brine. Cover and refrigerate for 2 to 4 hours. Discard the brine; rinse and pat the chicken dry with paper towels.  Preheat the oven to 350 degrees. Have a Dutch oven at hand that's just large enough to hold the chicken and cabbage.  Combine the black pepper, white pepper and crushed red pepper flakes, the mace, ground cinnamon, nutmeg, allspice and ginger in a spice container; seal and shake until well blended. Mix 2 tablespoons of the spice blend into the softened butter until well incorporated (reserve the remaining spice blend for another use).  Lay crossing lengths of kitchen twine on a clean work surface, then place enough cabbage leaves on top to cradle the chicken.  Spread the spiced butter all over the chicken, including under the skin of the breast and legs. Place it on the cabbage leaves, then cover the bird with more cabbage leaves (cupped sides down). Secure by tying up with the kitchen twine. Transfer the bundle to the Dutch oven. Cover with a tight-fitting lid and roast for 70 to 90 minutes; when you carefully lift the lid, you'll see the cabbage is browned on top and the chicken is fragrant, with drumsticks and wings that pull away easily. Discard the twine.  Serve hot, with or without the cooked cabbage, but be sure to strain the pan juices for passing at the table.