Chicken in Milk
Chicken in Milk is a great change from traditional roasted chicken, and so easy to make. The chicken is braised in milk, along with lots of garlic and lemon, creating a fabulous sauce.
Servings: 6
Calories: 782kcal
Ingredients
- 6 pound whole chicken rinsed and patted dry
- 8 tablespoons butter
- 3 tablespoons olive oil
- salt and pepper
- 10 cloves garlic, unpeeled (remove the white papery skin)
- 2 lemons, zested and quartered
- 4 cups milk
- 1 stick cinnamon
- 1 teaspoon ground sage
Instructions
- Preheat oven to 375 degrees F. Season the chicken with salt and pepper, inside and out. Heat the butter and oil in a dutch oven or oven-proof pot with a tight fitting lid. Carefully place the chicken in the pot; fry, turning carefully, until golden all over. Remove the chicken to a plate, drain the oil from the pot.
- Place the chicken back in the pot, and stuff the quartered lemon in the cavity. Pour in the milk, add the unpeeled garlic, cinnamon stick, and sage. Sprinkle the lemon zest over the chicken and cover. Place in the oven and cook for one hour. Uncover, baste with the milk generously, and cook for one hour more, basting one or two more times. The chicken is done when it reaches 180 degrees in the breast with a meat thermometer.
- Serve over spinach with the sauce, with potatoes, or steamed carrots.
Notes
Adapted from Jamie Oliver.
Nutrition
Calories: 782kcal | Carbohydrates: 13g | Protein: 46g | Fat: 60g | Saturated Fat: 22g | Cholesterol: 219mg | Sodium: 357mg | Potassium: 695mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1035IU | Vitamin C: 24.1mg | Calcium: 237mg | Iron: 2.4mg