Chicken in Milk

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I love this recipe! Saw him make it years ago...now the thought of it makes me salivate ;

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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.

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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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Very good, I made this for our Saint Patrick's day dinner since my family doesn't eat meat. My hen was almost 5 lbs but it cooked in the same amount of time.I don't have a dutch oven for both stovetop and oven so I browned it in a large fry pan and then put into a covered casserole. in the oven I put in in breast side down and covered it for the first hour then flipped it over and left it uncovered for the last 30 minutes. I reserved the melted butter from browning and used it in my Colcanon along with a some of the strained milk liquid, which really helped marry the two dishes together.

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VERY unusual but very good. Me and hubby loved it and and our 4 kids (ages 4-9 loved it too! After browning chicken and pouring off butter, I threw in 1 1/2 cups uncooked Jasmine rice. Then proceeded with recipe as written (I reduced oven temp to 350. It was fabulous!!! Rice was a little greasy but family loved it! House smelled amazing!!!! I will definitely make this again.

I did forget to baste my bird and the breast was a tiny bit dry but not too bad. My mistake.

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~~~WOW!!!!! It's fantastic!!! Easy, tasty & unique. I wanted something a little different and gave this a try and trilled I did.

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Unusual combination & not very pretty in the beginning, but is really good. It's so easy & simple to make so don't be scared to try this. It's perfect when you're tired of the same old chicken recipes. The cinnamon imparts just a little something, nothing that you'll recognize as cinnamon...just something lovely.

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This was so easy to make and serves up the most moist chicken with an incredible savory sauce... don't let the word milk scare you off... there will be no sign of it when it's done. Try it once and you'll he hooked. I did add a little salt and white pepper to the sauce before roasting it...

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There was no flavor to this. Once I tasted I had to add a lot of extra seasoning. I was not too crazy about the curdled milk either. Seems as though it would have asked for more cinnamon, which I could hardly taste. It would have been better with the combination of milk. Sorry, this is a no for me.

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By far one of the best chicken dishes that I have ever made. There are never any leftovers when I make this dish and I've been using this recipe now for 3 years and it only gets better. I would have never thought that I would be willing to make a dish called "Chicken and Milk" how bizarre, but the taste is amazing and naturally GREAT!