“Nasty chickens lay deviled eggs.”
There are a number of recipes for chicken in milk, most off-shots, I’m guessing, from Jamie Oliver’s recipe that appeared in his cookbook, “The Naked Chef”. I think. At any rate, this recipe has gotten rave reviews from people looking for a fast, easy, and delicious chicken recipe, except for that one lady who didn’t like this recipe. Whatever.
One whole chicken, about three pounds
4 ounces butter/ghee or 1/2 cup olive oil
1/2 cinnamon stick
10 to 12 sage leaves
Strips of lemon peel from one or two lemons
8 cloves of garlic, skins on
2 cups whole milk
380 degree oven
snug fitting pot – snug for the chicken
First you’re going to generously salt and pepper the chicken. Then your going to place it into the snug fitting pot that is hotish and swimming in butter or oil. Fry the whole chicken, turning it to get a nice golden color on all of its parts. This will also allow you to splash hot grease far and wide.
ALTERNATIVE – Some genius women did chicken parts and claimed equal success with this dish. Just saying.
Remove the chicken from the pot, once it’s golden, and discard the butter/oil. Or, you could save the butter/oil to serve on veggies.
Put the chicken or chicken pieces back into the pot with the rest of the ingredients, partially cover, and bake for about 45 minutes. Remove the cover and bake an additional 45 minutes, basting every 15 to 20 minutes.
To serve, pull the meat off the bones and place it onto a serving platter. Spoon over plenty of juice and the little curds. Serve.
One woman said that if she used shelf stable milk the sauce did not form little curds. To curd or not to curd, that is the question. Personally, I’m all in favor of following a recipe, as written, the first time I make it. But I generally don’t.
Choices. I love choices!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.