But kale flavor wasn’t enough—the greens needed seasoning. First, I traded the water for chicken broth. This swap gave the dish a meaty backbone without making it taste overtly chicken-y. But since the broth, which had plenty of salt, reduced almost completely, I had to remove any added salt lest the dish become too salty. For vibrancy, I tried pouring in white wine with the broth, but the long exposure to an acidic environment caused a reaction with the chlorophyll in the kale, turning it a drab green. Instead, I added lemon juice to the kale off the heat just before serving, which provided brightness without color‑changing effects.
Lastly, I thought some thinly sliced garlic and a healthy pinch of red pepper flakes were in order. I waited until all the moisture in the Dutch oven had evaporated—as signaled by the kale starting to sizzle—before pushing the kale to one side and adding the aromatics, mixed with a bit of oil, to the other side. The garlic became fragrant almost immediately, providing bursts of nutty sweetness to complement the earthy, slightly bitter kale that was neither raw nor braised but, happily, somewhere right in between.
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Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.