Chicken in Milk

We had my in-laws over this past week for a belated Mother's Day celebration. My in-laws are very willing subjects and are always up to try whatever I'm making. Having them over is the perfect opportunity to try out new recipes! Jaime Oliver's chicken in milk recipe has been popping up all over the web in the last few weeks. The recipe was touted by many as the only chicken recipe you need. I was a bit hesitant about pouring milk over my chicken, fearing a curdled chicken mess! I decided to conquer my fear and forge ahead. This chicken was very easy to prepare, making this ideal for weeknight entertaining. The chicken was perfectly moist and delicious and had a very nice flavor. The cinnamon, sage, milk combination was very reminiscent of Asian dishes I have had. Everyone really liked the chicken. I'm more of a traditionalist so this doesn't replace my two favorite roast chicken recipes (see links below). I would definitely make this again. I think it would be absolutely fabulous to prepare the chicken this way to use the meat in Asian dishes or a chicken salad. To round out the meal I served this with Jaime Oliver's recipe for the best whole baked carrots, Ina's vegetable tian and Jaime's rice pudding with quick strawberry jam.


My Favorite Traditional Roast Chicken Recipes:
Garlic and Citrus Roast Chicken
Lemon Chicken with Croutons

Chicken in Milk

• 1 x 1.5k/ 3½lb organic chicken
• sea salt and freshly ground black pepper
• 115g/4oz or ½ a pack of butter
• olive oil
• 1/2 cinnamon stick
• 1 good handful of fresh sage, leaves picked
• zest of 2 lemons
• 10 cloves of garlic, skin left on
• 565ml/1 pint 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 the butter and 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 and 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 caramelly 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 on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.

Source: Jaime Oliver, Happy Days with the Naked Chef, Hyperion 2002.