Break down a whole chicken into thighs, drumsticks, wings and breasts; air fry the carcass, wing tips and extra skin for about 20 minutes to render fat and prep for broth.
2
Season all chicken pieces with salt and pepper on both sides, then refrigerate uncovered skin-side up overnight to dry-brine and crisp the skin.
3
The next day, sear the dark meat pieces (thighs, drumsticks, wings) skin-side down in rendered chicken fat over medium-low heat until crispy, flip briefly, then finish cooking through in the oven.
4
In the same pan, sauté cabbage wedges, onion quarters and carrot chunks in the leftover chicken fat for about 5 minutes until colored, then add chicken broth, lemon juice, honey, salt and pepper, and braise for 10-12 minutes until vegetables are tender and the liquid reduces to a glaze.
5
Plate the seared chicken pieces together with the braised vegetables and serve.
PrimedTableBETA
