Posted by Megan | Chicken, Dinner, Meat

Y’all, I haven’t given you a chicken recipe in a long time! I didn’t even realize how long it had been until I went back and reviewed and saw that Tandoori Chicken was the last chicken recipe I posted. Even though it was only a couple months ago that we made it, it feels like a lifetime ago with how quickly things are moving along in our lives right now. Superfast. Considering we had another chicken recipe for dinner tonight (that was knee-slappin’ good, according to Will….who actually slapped his knee in proclamation of how good it was), I was inspired to get my butt in gear and share this one with you. Particularly because it’s probably one of the most unique yet tasty ways to bake a whole chicken. I didn’t believe Will when he showed me the recipe, but since it received glowing reviews, we hoped for the best. Turns out the reviews were right!

I never would have thought that baking chicken in milk would have been a good idea and I think Will was even a little skeptical of this recipe. Quite honestly, anytime milk is heading into the oven, I get a little concerned about the outcome. Even if it’s in cookies. So sticking a whole chicken in an oven with milk? Lots of concern. But, I have confidence in recipes that Will picks, so I let him take the lead, per usual. And it was worthwhile. Not only did the recipe turn out delightful, it fed us for a couple nights! Probably my favorite part was the fresh sage leaves from our garden–for me, they really made the whole dish. Served with a veggie, this chicken really hit the spot! Never fear – the milk and chicken ended up being a pretty great combination!Cooking Notes: Will decided to stick an entire lemon in the cavity of the chicken, to add additional flavor. At the end of baking the chicken, Will chose not to remove the excess oil from the pot. Retrospectively, he believes he probably should have followed this instruction, but when you’re hungry, sometimes you aren’t patient!

Chicken in Milk (adapted from Jamie Oliver; serves 4-6)
3 lb. whole chicken
Fresh ground S&P
Olive oil
1/2 stick cinnamon
1 handful fresh sage, leaves picked
2 tbsp lemon juice
1 lemon
10 cloves garlic, skin left on
2 cups milk

Preheat oven to 375 degrees. Over a stovetop on medium heat, place your chicken in your Dutch oven and season it generously, all over, with S&P. Fry it in a little olive oil, turning the chicken to get an even color all over, until golden. Remove from heat. Place cinnamon, sage, lemon juice, garlic, and milk in the Dutch oven. Place the Dutch oven in the preheated oven and cook for 1 1/2ish hours. Baste with the cooking juice from the pot, once or twice.

When done, serve by pulling the meat off the bones, spooning plenty of juice over, and a few cloves of garlic. Serve with Pan-Seared Broccoli.

Recipe: Jamie Oliver: Chicken in Milk

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