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Easy to Cook Chicken in Milk

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

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

1 About 1 1/2 kg of chicken, either whole or in pieces.
2 Approximately 2 of lemons, zest only.
3 You need 1 of cinnamon stick.
4 Approximately 4 of fresh sage leaves.
5 About 10 of garlic cloves, in their jackets.
6 Approximately 50 ml of (approximately) olive oil, extra virgin or butter.
7 Prepare of sea salt.
8 Prepare of freshly ground black pepper.
9 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.

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Chicken in Milk cooking instructions

Step 1 Preheat oven to 190c/gas mark 5/ 375°F. And season the chicken generously..
Step 2 In a deep heavy pan brown the chicken in olive oil..
Step 3 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..
Step 4 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..
Step 5 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..
Step 6 Cover with lid and transfer to the oven. Bake for 60 minutes. Baste with the juices occasionally..
Step 7 Remove lid and bake for a further 30 minutes..
Step 8 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.

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