Recipe Delicious Chicken in Milk

Chicken in Milk. Season the chicken generously with sea salt and black pepper, and fry it in the butter and a little oil, turning regularly to get an even colour all over. "Chicken in Milk" was odd yet intriguing, and I cooked it right away. The aroma was amazing, and the chicken ranked with the most tender I've ever consumed. I made the recipe several more times, dialing back the tanginess of the sauce and simplifying the preparation.

Possibly the best roast chicken I have ever had. And it is so much easier than traditional roast chicken. Insanely juicy, flavour infused chicken every single time. You can have Chicken in Milk using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Chicken in Milk

1. Prepare of chicken, either whole or in pieces.
2. Prepare of lemons, zest only.
3. It’s of cinnamon stick.
4. It’s of fresh sage leaves.
5. Prepare of garlic cloves, in their jackets.
6. Prepare of (approximately) olive oil, extra virgin or butter.
7. Prepare of sea salt.
8. Prepare of freshly ground black pepper.
9. It’s of milk.

Not "fall apart" tender, but it's not a roast for. Roast Chicken in Milk – amazingly flavorful, tender chicken is so easy to make with the help of an unlikely ingredient. Let's get something out of the way up front – this recipe may sound strange. I'm used to cooking meat in a lot of different liquids (broth, sauce, even soda), but I had never cooked meat in milk before..

Chicken in Milk instructions

1. Preheat oven to 190c/gas mark 5/ 375°F. And season the chicken generously..
2. In a deep heavy pan brown the chicken in olive oil..
3. Times vary depending on the size of the chicken. My chicken was cut into medium pieces so it took about 5-10 minutes to brown the chicken. Turn the chicken a few times to get an even colour all over..
4. Transfer chicken to a plate. In the original recipe it's recommended you remove the excess fat. Don't throw it away as it has good flavour and you can use it to make roast potatoes or in a different dish..
5. Put the chicken back into the pot. Pour in the milk and add in the lemon zest, cinnamon stick, fresh sage, salt and scatter the garlic cloves in the pan..
6. Cover with lid and transfer to the oven. Bake for 60 minutes. Baste with the juices occasionally..
7. Remove lid and bake for a further 30 minutes..
8. Let it rest for 10 minutes. Then to serve pull the meat off the bone. On the plate spoon the juices over the meat..

The milk, which helps make the chicken oh-so-tender, will split and curdle during cooking, and the finished sauce can look less than appealing. I encourage you to embrace the ugly. Those curds are heavenly, as is the golden liquid in which they are swimming. From there, the chicken can be slid into the oven with cinnamon, sage leaves, lemon zest, unpeeled garlic cloves and a generous pint of milk. You bake in the oven for an hour and a half, basting with the milk when you remember, and voilà: a seriously good chicken.

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