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Chicken in Milk




Source of Recipe


the web


List of Ingredients




1.5kg chicken
sea salt and freshly ground black pepper
115g butter
½ cinnamon stick
good handful fresh sage leaves
2 lemons, zested
6 garlic cloves, skin left on
600mls milk


Recipe



Preheat the oven to 375ºF/190ºC/, and find a snug-fitting pot for the chicken. Season the chicken generously with seasalt and pepper, and fry it in the butter, turning the chicken to get an even color all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan, which will give you a lovely caramel flavor later on.

Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce, which is absolutely fantastic.

To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.

Serves 4.