Diana Henry on family, France and feel-good chicken dishes - Telegraph:
A Bird in The Hand by Diana Henry, published by Mitchell Beazley, £20.
There, the Northern Ireland native is the food writer for The Sunday Telegraph and other outlets, and the author of nine cookbooks, including her brand-new one, “A Bird in the Hand: Chicken Recipes for Every Day and Every Mood.”
The book is her answer to the question, “What the hell am I going to do with those” chicken thighs in the fridge. She purposely kept her recipes focused (“less well-known [ones] and riffs on the familiar”) and “tried to keep instructions on method to a minimum,” she writes. “Cooking chicken is basically easy and there’s no reason to complicate it.”
- Chicken in Milk | Chicken Recipes | Jamie Oliver Recipes
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A Bird in The Hand by Diana Henry, published by Mitchell Beazley, £20.
There, the Northern Ireland native is the food writer for The Sunday Telegraph and other outlets, and the author of nine cookbooks, including her brand-new one, “A Bird in the Hand: Chicken Recipes for Every Day and Every Mood.”
The book is her answer to the question, “What the hell am I going to do with those” chicken thighs in the fridge. She purposely kept her recipes focused (“less well-known [ones] and riffs on the familiar”) and “tried to keep instructions on method to a minimum,” she writes. “Cooking chicken is basically easy and there’s no reason to complicate it.”
Chicken Pot-roasted in Milk, Bay and Nutmeg.
Serves 6.
tested!
“I’ve never been keen on the Italian dish of pork cooked in milk, but I was convinced to try this by Faith Durand who runs www.thekitchn.com website,” writes Diana Henry. “She heard about it from Jamie Oliver and made some adjustments, and I have made my own. Faith thinks it is the best chicken recipe in the world and my children would be inclined to agree with her. You won’t believe me until you try it, but it is a great dish. The chicken stays completely succulent and becomes sweet, imbued with and enriched by the flavorings in the milk. The nutmeggy milk makes it a little like eating roast chicken with bread sauce (but without the hassle of making bread sauce). It is one of the most comforting dishes you could wish for.”
2 tablespoons unsalted butter
2 tablespoons olive oil
Salt and pepper
4-pound chicken
1½ cups whole milk
10 garlic cloves, peeled but left whole
3 bay leaves
Good grating of nutmeg
Finely grated zest of 2 unwaxed lemons
Preheat the oven to 176C.
Heat the butter and olive oil in a Dutch oven that can hold the chicken. Season the bird, tie the legs together if you want to, and brown it all over. Use 2 wooden spoons to turn the chicken over, seasoning it as you go.
Try to avoid piercing the skin.
Pour off the fat left behind in the pan (you don’t need to throw it out because you can keep it to fry potatoes).
Add the milk, garlic, bay leaves, nutmeg and lemon zest to the pot.
Bring to just under a boil, then remove from the heat.
Cover and cook in the hot oven for 1½ hours, removing the lid halfway through cooking.
Baste (поливать жиром) occasionally, spooning the milk up over the bird.
At the end of cooking time the bird will be succulent and golden and the juices will be copious and slightly curdled.
Squash the garlic cloves with the back of a fork so they break down and flavor the juices.
Taste to check if you want to add a little more nutmeg.
Serve — I love it with orzo or a rice pilaf — spooning the juices over the chicken and whatever starch you prefer for a side dish.
The vegetable you choose depends on the time of year.
In winter it’s good with roast carrots, in the summer roast tomatoes and a salad of bitter leaves.
Serves 6.
tested!
“I’ve never been keen on the Italian dish of pork cooked in milk, but I was convinced to try this by Faith Durand who runs www.thekitchn.com website,” writes Diana Henry. “She heard about it from Jamie Oliver and made some adjustments, and I have made my own. Faith thinks it is the best chicken recipe in the world and my children would be inclined to agree with her. You won’t believe me until you try it, but it is a great dish. The chicken stays completely succulent and becomes sweet, imbued with and enriched by the flavorings in the milk. The nutmeggy milk makes it a little like eating roast chicken with bread sauce (but without the hassle of making bread sauce). It is one of the most comforting dishes you could wish for.”
2 tablespoons unsalted butter
2 tablespoons olive oil
Salt and pepper
4-pound chicken
1½ cups whole milk
10 garlic cloves, peeled but left whole
3 bay leaves
Good grating of nutmeg
Finely grated zest of 2 unwaxed lemons
Preheat the oven to 176C.
Heat the butter and olive oil in a Dutch oven that can hold the chicken. Season the bird, tie the legs together if you want to, and brown it all over. Use 2 wooden spoons to turn the chicken over, seasoning it as you go.
Try to avoid piercing the skin.
Pour off the fat left behind in the pan (you don’t need to throw it out because you can keep it to fry potatoes).
Add the milk, garlic, bay leaves, nutmeg and lemon zest to the pot.
Bring to just under a boil, then remove from the heat.
Cover and cook in the hot oven for 1½ hours, removing the lid halfway through cooking.
Baste (поливать жиром) occasionally, spooning the milk up over the bird.
At the end of cooking time the bird will be succulent and golden and the juices will be copious and slightly curdled.
Squash the garlic cloves with the back of a fork so they break down and flavor the juices.
Taste to check if you want to add a little more nutmeg.
Serve — I love it with orzo or a rice pilaf — spooning the juices over the chicken and whatever starch you prefer for a side dish.
The vegetable you choose depends on the time of year.
In winter it’s good with roast carrots, in the summer roast tomatoes and a salad of bitter leaves.
- Chicken in Milk | Chicken Recipes | Jamie Oliver Recipes
- How to Brine a Turkey and Other Meats | Real Simple:
- 6 Easy Brine Recipes | Real Simple:
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