In this week's episode, Chef Jakub Czyszczon of Garrison in Austin demonstrates a few techniques for transforming a simple roast chicken into a crispy, golden, and wildly flavorful main. In the Stock Pot, a brine infused with lemon, garlic, and herbs builds flavor from step 0 and leads to a truly tender chicken. And in the Carbon Steel Roasting Pan, cabbage is seared on the stove and roasted underneath your seasoned bird, resulting in a savory, crispy, and schmaltzy mélange. An herbaceous salsa verde combines the piquancy of capers, the brightness of citrus, and a bevy of tender greens for a zippy final flourish. Get the recipe and tools below.
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