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Name: Sorghum-Brined Chicken Roasted in Cabbage Leaves
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/2 cup kosher salt; 1/2 cup sorghum molasses; 5 cups cold water; 3 cups chicken or vegetable stock I prefer homemade of your choice; 5 pound roasting chicken whole; 1/2 cup unsalted butter softened; or lard or canola oil; Pepper; One large cabbage

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INGREDIENTS

1/2 cup kosher salt
1/2 cup sorghum molasses
5 cups cold water
3 cups chicken or vegetable stock ; I prefer homemade of your choice
5 pound roasting chicken ; whole
1/2 cup unsalted butter ; softened; or lard or canola oil
Pepper
One large cabbage

INSTRUCTIONS

1. Preheat oven to 350.

2. Dissolve salt and sorghum molasses into the stock. Allow liquid to cool. Add cold water.

3. Remove giblets. Wash and thoroughly clean chicken., and submerge in brine in a large bowl for 2 to 4 hours. Remove and rinse.

4. Mix 2 tablespoons of pepper with the butter, lard or canola oil. Rub the chicken with the mix under and on the outside of its skin, being certain to cover the entire bird.

5. Put cabbage leaves at the bottom of the Dutch oven. Cover the chicken in the washed cabbage leaves and tie into a loose bundle, layering as many leaves as it takes to cover the bird. Add a little water or chicken stock to the pot, cover tightly, and put into the oven. Roast for 70 to 90 minutes. When the wings pull away from the twine and the juices run clear, the chicken should be done.

NOTES

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Sorghum-Brined Chicken Roasted in Cabbage Leaves

1/2 cup kosher salt
1/2 cup sorghum molasses
5 cups cold water
3 cups chicken or vegetable stock I prefer homemade of your choice
5 pound roasting chicken whole
1/2 cup unsalted butter softened; or lard or canola oil
 Pepper
 One large cabbage

1. Preheat oven to 350.
2. Dissolve salt and sorghum molasses into the stock. Allow liquid to cool. Add cold water.
3. Remove giblets. Wash and thoroughly clean chicken., and submerge in brine in a large bowl for 2 to 4 hours. Remove and rinse.
4. Mix 2 tablespoons of pepper with the butter, lard or canola oil. Rub the chicken with the mix under and on the outside of its skin, being certain to cover the entire bird.
5. Put cabbage leaves at the bottom of the Dutch oven. Cover the chicken in the washed cabbage leaves and tie into a loose bundle, layering as many leaves as it takes to cover the bird. Add a little water or chicken stock to the pot, cover tightly, and put into the oven. Roast for 70 to 90 minutes. When the wings pull away from the twine and the juices run clear, the chicken should be done.

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Nutrition

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Serving Size: 1 (4474g)
Recipe Makes: 1

Calories: 6456
Calories from Fat: 3640 (56%)

Amt Per Serving		% DV

	Total Fat 404.5g	539 %
	Saturated Fat 145.5g	727 %
	Monounsaturated Fat 150.5g
	Polyunsanturated Fat 71.2g
Cholesterol 1989.5mg		612 %
Sodium 31776.1mg		1096 %
Potassium 6696.3mg		176 %
Total Carbohydrate 109.5g		32 %
	Dietary Fiber 0g	0 %
	Sugars, other 109.4g
Protein 562.8g		804 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6456

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