Chicken in Milk Recipe – This savory dish combines a couple of my favorite foods, chicken and milk. Although it sounds like an unlikely combination, it is mouth-watering, tender, and completely delicious.
Chicken in Milk Recipe
Although I’ve not cooked meat in milk, it’s not uncommon practice in French cuisine, particularly with pork. After making this Chicken in Milk Recipe, I have resolved to try it with pork. This dish is that good.
This Chicken in Milk Recipe starts by browning a whole chicken. I used my trusty and ancient cast iron skillet, one of my favorite backing vessels. The most basic of basic, it is versatile and durable to the point of lasting a lifetime.
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After seasoning the bird with salt and pepper, wisps of fresh lemon zest are combined with the likes of cinnamon, unpeeled garlic cloves, fresh sage leaves, and… milk. I’ve read variations of this Chicken in Milk Recipe that use chai tea and cumin as flavorings and I can’t imagine how they wouldn’t fit right in with the other ingredients. This Chicken in Milk Recipe is extremely simple to make, it presents beautifully, and your family or guests will love it. Please, give it a try soon!
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Jamie Oliver's Chicken in Milk Recipe on Platter Talk
- 1 3-4 lb. roasting chicken
- sea salt
- freshly ground black pepper
- olive oil
- 4 tablespoons butter
- ½ stick cinnamon
- 1 good handful fresh sage leaves picked
- 2 lemons zest of
- 10 cloves garlic skin left on
- 2 cups milk
Preheat oven to 375°F
Season the bird, generously with salt and pepper.
In cast iron skillet, heat oil and butter on medium high heat.
Brown the chicken in olive oil and butter, turning it to get an even color all over, until golden brown.
Remove from the heat, put the chicken on a plate, discard the oil left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramel flavor later on.
Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
To serve, pull the meat off the bones and divide it onto your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.