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.
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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.
This article and video by Cook’s Illustrated Magazine offers an excellent overview of what is out there. You will note, their favorite is the least expensive, just over $30. Platter Talk is an amazon affiliate and receives a small commission on purchases linked from our site. Check out this fantastic skillet here!
We love chicken and love using our old cast iron skillet. Similar forces came together when we created this Rosemary Lemon Chicken. You must give this one a try as well!
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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- 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.
I have tried this recipe before, and mine didn’t look half as tasty as your version. You have spurred me on to try it again.
Thanks, Tania. I hope you give it another shot; our whole family loved this meal.
I would never have dreamt of putting the two things together. Love the idea.
I’m with you, Bintu! The idea was new to me but I’m happy I made this!
Considering you soak chicken in buttermilk before frying, this really isn’t that much of a stretch, eh? I’ll bet it’s as tender as all get out. Looks wonderful.
Thanks so much, Patty. This is a wonderful method of preparing a flavorful and juicy chicken. I hope you give it a try!
OMG this chicken sounds like the creamiest thing ever!
Thanks, Claudia! it was all that and more.
This looks amazing. You re right I would never thought to use milk in my Sunday roast but, it makes perfect sense. Some of the best fried chicken in marinated in buttermilk. Love, love this. Thanks for sharing.
Velva
Thanks so much for the great comments, Velva; I hope you give this a try!
Italians have quite a few recipes using milk with meat. I believe meat is sometimes used with wild meat to cut that strong flavor. I’ve always wanted to make Jaime Oliver’s recipe — now I have it handed it to me. Thank you!!
Thanks for the comments, Marisa; this was a tasty use of both chicken and milk!
A good roasted chicken recipe is about as good as it gets to me. I love Jamie Oliver too, so I bet this recipe is stupendous! It looks amazing:)
Many thank, Leslie! I am just discovering the recipes of Jamie Oliver and loving them all!
Wow! I have never used milk and chicken together but your gorgeousphotos an drecipe is inspiring me to try!
Thanks so much, I hope you try this wonderful meal sometime soon!
I have two confessions… firstly I have eaten or cooked chicken or any other protein in milk.
Secondly, I came across this recipe around lunch time today and was definitely salivating while looking at the photos. I definitely ran out for lunch shortly after, it made me that hungry!
That is a delicious looking chicken. I could take a slice off that bird right now and be very happy! Great share!
I haven’t tried the technique of cooking meat in milk before either, this looks delicious, I will have to give it a go!
I have saved his recipe for some time now but for whatever the reason I was not inspired to try it. Chicken and milk…not quite appealing. But after seeing how juicy and moist your chicken turned out, I am so making this recipe. Thanks for sharing it!
This chicken looks so tender a flavorful. I cook pork in milk sometimes, but I’ve never tried it with chicken. I’m going to have to give it a go!
My grandmother soaked her chicken in milk before making fried chicken and it was delicious. I never thought to cook in it. I will have to rectify it.
I’ve seen this recipe around Pinterest from other sources, and I could never tell how it came out. Yours looks like it came out perfectly! So lovely, crispy, browned, juicy. Just perfect I’d say!
Thanks, Debi! Everyone enjoyed this one!
I’ve seen Jamie’s recipe for this and always meant to make it. Thanks for the reminder that i must try this SOON.