Chicken in Milk
Preheat the oven to 375 degrees F (190 degrees C/gas 5), and find a snug-fitting pot for the chicken. Season it generously all over with salt and pepper, and fry it in the butter, turning the chicken
Ingredients
- 1 (3 pound/1.5 kilogram) organic chicken
- Salt and freshly ground black pepper
- 4 ounces (115 grams) or 1 stick butter
- 1/2 cinnamon stick
- 1 good handful fresh sage, leaves picked
- 2 lemons, zested
- 6 garlic cloves, skin left on
- 1 pint (565 millilitres) milk
Instructions
- 1
Preheat the oven to 375 degrees F (190 degrees C/gas 5)
- 2
Find a snug-fitting pot for the chicken
- 3
Season the chicken generously all over with salt and pepper, and fry it in the butter, turning the chicken to get an even colour all over, until golden
- 4
Remove from the heat, put the chicken on a plate, and throw away the butter left in the pot
- 5
Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1 1/2 hours. Baste with the cooking juice when you remember
- 6
The lemon zest will sort of split the milk, making a sauce, which is absolutely fantastic
- 7
To serve, pull the meat off the bones and divide it on to your plates
- 8
Spoon over plenty of juice and the little curds
- 9
Serve with wilted spinach or greens and some mashed potato