Poulet Rouge With Cabbage, Turnip, and Black Radish From 'Roberta's'

Serious Eats
Serves: 2 Save

Ingredients (12)

  • 3 1/2 kilograms (3 3/4 quarts) water
  • 175 grams (generous 3/4 cup) kosher salt, plus more as needed
  • 110 grams (1/2 cup) sugar
  • 1 (1.4- to 1.6-kilogram/3- to 3 1/2-pound) Poulet Rouge chicken
  • Freshly ground black pepper
  • 225 grams (8 ounces) Japanese turnips, whole
  • 2 black radishes
  • Half a lemon
  • Unsalted butter
  • 1 head Savoy cabbage, cored and thinly sliced
  • 10 grams (1 1/2 teaspoons) maple syrup
  • White balsamic vinegar

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Directions

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