1 whole chicken
4 tablespoons Parsley, Lemon & Garlic Cultured Butter
3 garlic cloves
1 small onion
salt & pepper
1-2 heads cabbage (we used savoy) chopped into 1 inch strips
5 tablespoons more Parsley, Lemon & Garlic Cultured Butter
Preheat the oven to 350. Rub the bird with the butter, add salt and pepper, stuff with the onion, garlic and roast for 55 minutes.
After the 55 minutes, take the chicken out of the roasting pan onto a large plate (it's not done yet and will go back in). Keep the juices in the pan and add the cabbage, butter and salt and pepper. Roast for another 10 then return the bird back to the roasting pan, add the stock. Give the bird one more butter glaze with a tablespoon more of butter and roast everything for an additional 15 minutes.