Roast Chicken Braised in Milk
Roast Chicken Braised in Milk
Do you really need another roast chicken recipe? Yes, you do. When I keep reading rave reviews about a recipe, how this is the BEST roast chicken on the planet, blah blah blah, I have to make it, don't I? Yes, I do.
Ready in: 2 hours
Serves: 4
Complexity: very-easy
kcal: 259
Share
Ingredients
1 whole chicken (about 4 lbs.)
SIDS SALT & PEPPER to taste
olive oil and butter, for cooking
zest of 1 lemons
¼ tsp SIDS CRAZY LEMON
1 head garlic, divided into cloves (no need to peel their skins)
2 cups whole milk
1 cinnamon stick
1 handful fresh sage
2 rosemary sprigs
Directions
Preheat oven to 190°C
Pat the chicken dry, season it with SIDS SALT & PEPPER, and heat a heavy, ovenproof oval pot on the stovetop over medium-high heat. Add a drizzle of oil with about 2 tbsp of butter and brown the chicken all over, turning it with tongs, until all sides are nice and golden brown. If there is a lot of oil and fat left in the pot, then drain before adding the rest of the ingredients. (my chickens are very lean, so I did not need to do this step)
Sprinkle with lemon zest and SIDS CRAZY LEMON then add the remaining ingredients to the pot. Cover and bake for 1½ hours, removing the lid for the last 15 minutes if you like to brown the top a little more.
Remove the chicken to a cutting board and whisk the sauce to get rid of the lumps. Squeeze the garlic cloves out of their jackets and mix in with the sauce. If the sauce seems a bit dry, then add some chicken stock or milk and whisk or blitz. It will be very thick and lumpy.
To serve, pull the meat off the bones and drizzle with sauce.
Gordon Bennet - this is one delicious bird.