CHICKEN IN MILK

I came across this chicken recipe a few years or so ago. I have tried

many other chicken recipes a long the way.

I know I am going out on a limb with this one, but it is still the truth:

 "Best Chicken Recipe" I have ever made.

Sheer Delicious!

This all it takes…Chicken, butter, milk, sage, cinnamon, lemon zest and garlic.

I have made this dish so many times. First thing in it's favor

is speed and easy easy preparation.

You don't salt it two days ahead or brine.

Season chicken generously well.

Fry in butter on every side.

Once you get a nice brown on all sides pull the chicken out.

Throw away the fat in the pot. But, I recommend saving it for 

cooking potatoes and vegetables.

To save or throw away? Do you remember what I said?

This is the tasty sticky goodness at the bottom of the pot you want :)

Return the chicken and add your garlic, sage, cinnoman sticks and

lemon zest too.

Pour in your milk. Roasting a chicken in a big pot with a pint

of milk, lemon zest, few cinnamon sticks and unpeeled

garlic I would never have combined but

IT WORKS… Yum!

Put a lid on it.

Pop in the oven for an 1 1/2 hours. Half way through cooking

remove lid and continue cooking.

You have time to have a glass of wine and relax. 

Or have you been Sipping & Cooking already? Go for it.

When I uncovered the pot the chicken was sitting in a 

pool of cream sauce. The milk having dissolved into small bits of curd and juice.

Unlike the cuddled milk I was expecting, this looked and tasted

more like…

Liquid Lemon Gold In Chicken Juice!

Think it's time to carve the chicken and pour the liquid gold.

Serve the wine now, while I carve!

The chicken just falls off the bone.

Don't forget to pour plenty of the liquid gold all over the chicken. This chicken

is completely infused with lemon and deeply aromatic 

from the cinnamon and sage. 

Garlic perfectly cooked.

INGREDIENTS

3-4 lb chicken

sea salt

fresh ground pepper

1/2 stick of butter

3 cinnamon sticks

1 good handful fresh sage, leaves picked

10 cloves garlic, skin left on

1 pint of milk

Preheat the oven to 327 degrees. Find a snug-fitting pot for the chicken. Season it generously all over, and fry it in butter or olive oil, turning the chicken to get an even color all over, until golden. Remove from heat, put the chicken on a plate, and throw away the butter left in the pan. ( you could cook your potatoes and vegetables in it later). This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely carmel flavor later on. YUM

Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven 1 1/2 hours. Baste with cooking juices when you remember. The lemon zest will split the milk, making sauce which is absolutely fantastic.

To serve, pull the meat off the bones and place it on a plater. Spoon over plenty of juice and the little curds. serve with maybe spinach and some mash potatoes.

Enjoy!