A slightly odd but really fantastic combination that must be tried
Ingredients
- 1 (3 pound/ 1.5 kilogram) organic chicken
- Salt and freshly ground black pepper
- 4 ounces (115 grams) or 1 stick butter
- 1/2 cinnamon stick
- 1 good handful fresh sage, leaves picked
- 2 lemons, zested
- 6 garlic cloves, skin left on
- 1 pint (565 milliliters) milk
Directions
Preheat the oven to 375 degrees F (190 degrees C/gas 5), 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. 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
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By Deadly800
on May 11, 2013
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I love this recipe! Saw him make it years ago...now the thought of it makes me salivate ;
By ldinnerl
Chicago
on December 15, 2012
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I have used milk in preparing chicken pot pie, lemons in preparing lemon chicken, but milk and lemon together? No. This is one crazy recipe worth trying. Reduce the cooking time for a smaller chicken. It should also be noted this is a really EASY recipe and takes just minutes to put together! Try with some crusty French bread.
By b3ngal
Bloomingdale, IL
on November 14, 2012
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This is my favorite way to roast chicken. Tightly cover the pan while the bird roasts so that more fragrance and flavor permeates the meat; this also eliminates the need for basting. After it's done and while you're slicing the meat, simmer the sauce with a generous sprinkling of flour - it's so much better thickened. I use an 8-pound roaster, quarter it, and double the rest of the recipe.
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