Tuesday, December 02, 2003

Jamie Oliver's Chicken in Milk

1 chicken
1 pint of milk
1 stick (4oz) of butter
olive oil
Zest of 2 lemons
good handful of fresh sage leaves - picked
ten cloves of garlic skin on
Salt and pepper

Find a pot that will fit snugly around the chicken (I used a stockpot with the plastic handles removed so it would be oven safe)
Melt the butter in a dash of the olive oil in the pot. Season the chicken generously with s and p. Fry the chicken in the pot until all sides are golden brown. Discard or find another use for the oil and butter (I poured it over veg that had yet to be roasted carrots+parsnips in cumin)bearing in mind that it will need to be cooked thoroughly since it was used for an uncooked chicken. Do not scrape the bottom of the pot - there will be bits of brown goodness that you want for flavor. Put the chicken back in the pot and add the rest of the ingredients. What happens is the lemon and heat split the milk causing clumps of it to caramelize. Roast in the pot for about 11/2 hrs at 375. Pour over the juices and bits of caramelized milk and garlic when serving - yum!


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