Chicken in Milk | Chicken Recipes | Jamie Oliver Recipes:
I know I'm going out on a limb with this one, but it is still the truth: this is the best chicken I have ever had. Its appeal lies in its sheer deliciousness and simplicity, but also in its unexpected combination of ingredients and method. It's a recipe that you think could never work — and yet it does, and that small moment of surprised delight seasons the whole dish.
I know I'm going out on a limb with this one, but it is still the truth: this is the best chicken I have ever had. Its appeal lies in its sheer deliciousness and simplicity, but also in its unexpected combination of ingredients and method. It's a recipe that you think could never work — and yet it does, and that small moment of surprised delight seasons the whole dish.
1.5 kg higher-welfare chicken
sea salt
freshly ground black pepper
olive oil
½ stick cinnamon
1 good handful fresh sage, leaves picked
zest of 2 lemons
10 cloves garlic, skin left on
565 ml milk
A slightly odd, but really fantastic combination that must be tried.
Preheat the oven to 190°C/375°F/gas 5, and find a snug-fitting pot for the chicken.
Season it generously all over, and fry it in a little olive oil, turning the chicken to get an even colour all over, until golden.
Remove from the heat, put the chicken on a plate, and throw away the oil 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 flavour 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 onto your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.
The Best Roast Chicken Ever aka Jamie Oliver's Chicken in Milk- Domesticate ME!: with photo!
Instructions
Pre-heat your oven to 190C.
Rinse your chicken well (you want that bird really clean) and pat it dry with paper towels.
Season generously with kosher salt and coarse black pepper.
Make sure you season the cavity too.
Melt the butter in a medium Dutch oven over medium-high heat.
When bubbling slightly add the chicken and brown well on all sides.
This should take about 10 minutes.
Please be very careful about dangerous butter spatter, capiche/Do you understand?
When brown, remove the chicken to a plate and pour the butter left in the pot into a small bowl. (You can discard the butter if you like, or you could also use it for vegetables, potatoes, etc. The latter is a good idea.)
Quarter one of the zested lemons and pop it into the chicken’s cavity.
Return the chicken to the pot and add the lemon zest, cinnamon stick, garlic, sage and milk. (If you want crispy skin, place the chicken in the pot breast-side up. If you don't care about the skin, and want even more insanely juicy breast meat, put the chicken breast-side down.)
Put the lid on your Dutch and roast for 1 hour and 15 minutes. Remove the lid, baste the chicken with some of the cooking liquid and roast uncovered for another 15 minutes. (1 hour and 30 minutes total. Duh.)
To serve, pull the meat from the bones and spoon lots of the souse over top. Get some vegetables and potatoes/grains involved if you like.
'via Blog this'sea salt
freshly ground black pepper
olive oil
½ stick cinnamon
1 good handful fresh sage, leaves picked
zest of 2 lemons
10 cloves garlic, skin left on
565 ml milk
A slightly odd, but really fantastic combination that must be tried.
Preheat the oven to 190°C/375°F/gas 5, and find a snug-fitting pot for the chicken.
Season it generously all over, and fry it in a little olive oil, turning the chicken to get an even colour all over, until golden.
Remove from the heat, put the chicken on a plate, and throw away the oil 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 flavour 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 onto your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.
The Best Roast Chicken Ever aka Jamie Oliver's Chicken in Milk- Domesticate ME!: with photo!
Instructions
Pre-heat your oven to 190C.
Rinse your chicken well (you want that bird really clean) and pat it dry with paper towels.
Season generously with kosher salt and coarse black pepper.
Make sure you season the cavity too.
Melt the butter in a medium Dutch oven over medium-high heat.
When bubbling slightly add the chicken and brown well on all sides.
This should take about 10 minutes.
Please be very careful about dangerous butter spatter, capiche/Do you understand?
When brown, remove the chicken to a plate and pour the butter left in the pot into a small bowl. (You can discard the butter if you like, or you could also use it for vegetables, potatoes, etc. The latter is a good idea.)
Quarter one of the zested lemons and pop it into the chicken’s cavity.
Return the chicken to the pot and add the lemon zest, cinnamon stick, garlic, sage and milk. (If you want crispy skin, place the chicken in the pot breast-side up. If you don't care about the skin, and want even more insanely juicy breast meat, put the chicken breast-side down.)
Put the lid on your Dutch and roast for 1 hour and 15 minutes. Remove the lid, baste the chicken with some of the cooking liquid and roast uncovered for another 15 minutes. (1 hour and 30 minutes total. Duh.)
To serve, pull the meat from the bones and spoon lots of the souse over top. Get some vegetables and potatoes/grains involved if you like.
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