Chicken in Milk. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic. Turn the heat down to low, remove the chicken from the pot and place it onto a plate, then drain off all but a few tablespoons of the fat from the pot. Another popular possibility for tenderizing chicken is the use of milk, or milk products (via Our Everyday Life).. I always use this special recipe to serve Chicken in Milk for my son.
Chicken in Milk
Thank you so much for this great recipe. It called for roasting a chicken in a big pot with a pint of milk, a lot of lemon zest, a cinnamon stick, and unpeeled garlic cloves. Milk, cinnamon, and chicken were three things I wouldn't ever think to combine; it sounded like a bad recipe Mad-Lib. You can have Chicken in Milk by following 9 ingredients and only 8 steps. Here is how you can easily make it.
Ingredients of Chicken in Milk
|About 1 1/2 kg of chicken, either whole or in pieces.|
|Approximately 2 of lemons, zest only.|
|You need 1 of cinnamon stick.|
|Approximately 4 of fresh sage leaves.|
|About 10 of garlic cloves, in their jackets.|
|Approximately 50 ml of (approximately) olive oil, extra virgin or butter.|
|Prepare of sea salt.|
|Prepare of freshly ground black pepper.|
|Prepare 550 ml of milk.|
And yet its very strangeness enticed me. Roast Chicken in Milk – amazingly flavorful, tender chicken is so easy to make with the help of an unlikely ingredient. Let's get something out of the way up front – this recipe may sound strange. From there, the chicken can be slid into the oven with cinnamon, sage leaves, lemon zest, unpeeled garlic cloves and a generous pint of milk.
Chicken in Milk cooking instructions
|Preheat oven to 190c/gas mark 5/ 375°F. And season the chicken generously..|
|In a deep heavy pan brown the chicken in olive oil..|
|Times vary depending on the size of the chicken. My chicken was cut into medium pieces so it took about 5-10 minutes to brown the chicken. Turn the chicken a few times to get an even colour all over..|
|Transfer chicken to a plate. In the original recipe it's recommended you remove the excess fat. Don't throw it away as it has good flavour and you can use it to make roast potatoes or in a different dish..|
|Put the chicken back into the pot. Pour in the milk and add in the lemon zest, cinnamon stick, fresh sage, salt and scatter the garlic cloves in the pan..|
|Cover with lid and transfer to the oven. Bake for 60 minutes. Baste with the juices occasionally..|
|Remove lid and bake for a further 30 minutes..|
|Let it rest for 10 minutes. Then to serve pull the meat off the bone. On the plate spoon the juices over the meat..|
You bake in the oven for an hour and a half, basting with the milk when you remember, and voilà: a seriously good chicken. Possibly the best roast chicken I have ever had. And it is so much easier than traditional roast chicken. Insanely juicy, flavour infused chicken every single time. Not "fall apart" tender, but it's not a roast for.