This recipe is from Jamie Oliver. I have to say that when I first heard of it I was skeptical, but wow…..this is really outstanding. The only things I changed is that instead of using a 3 Lb. chicken, I used 3 Lbs. of chicken thighs I had in the freezer, and instead of zest from 2 lemons, I used one. I used what I had. The sage and minimal amount of cinnamon flavor come gently through the chicken. The only thing I would suggest is: use fresh sage….it pays off. I don’t think it would taste the same if you substituted fresh for dried. Enjoy!
Chicken in Milk
1 (3 Lb./1.5 kilograms) organic chicken
Salt and freshly ground black pepper
4 ounces (115 grams) or 1 stick of butter
1/2 cinnamon stick
1 good handful fresh sage, leaves picked
2 lemons, zested
6 garlic cloves, whole
1 pint (565 milliliters, or 2 cups) milk
Preheat oven to 375 degrees (190 C) and find a snug-fitting pot for the chicken. Season it generously all over with salt and pepper, and fry it in the butter, turning the chicken to get an even color all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the 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 caramel flavor later on.
Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1 1/2 hours. Baste with the cooking juice when you remember. (I remembered 4 times) 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 on to your plates. Spoon over plenty of juice and the little curds.
Wine served: 2002 Louis Latour, Chassagne-Montrachet, 1st Cru
Good grief! This sounds fabulous– just what you’d want when the chips were down. How did you do the carrots? Is that parsley on them?
I once saw a cooking show where Jamie Oliver roasted chicken in a wood-burning oven and put bread underneath it, to soak up the juices, and then made a chicken caesar salad with what emerged. I’ve never gotten over it.
I cut the organic carrots into very small pieces and steamed them with dried chives. Then, after draining, I blended with butter, salt and pepper then pushed them into a stack.
Everything went together beautifully!