Roast chicken, braised Savoy cabbage, prune and butter sauce from Australian Gourmet Traveller Annual Cookbook 2017 (page 137)

  • whole chicken
  • Cognac
  • Show all ingredients...

  • EYB Comments

    EYB has corrected a typo in the recipe title, which appears in the magazine as "Roast chicken braised Savoy cabbage, prune and butter sauce". Requires at least 27 hours to prepare. Can substitute dill for wild fennel, and mashed potatoes for parsnip purée.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    EYB has corrected a typo in the recipe title, which appears in the magazine as "Roast chicken braised Savoy cabbage, prune and butter sauce". Requires at least 27 hours to prepare. Can substitute dill for wild fennel, and mashed potatoes for parsnip purée.

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