Wednesday, January 05, 2005

Chicken in Milk (from Jaime Oliver)

1 small organic chicken
1 stick butter
olive oil, salt, pepper
2 cups milk
fresh sage
rinds of 2 lemons
1/2 a cinnamon stick
10 cloves of garlic in their skins

Preheat oven to 375 degrees. Melt butter and a little olive oil in a heavy pot (Le Creuset works great). Rinse chicken well and pat dry with paper towels. Season all over with salt and pepper. Fry chicken in butter, turning on all sides until golden brown. Take chicken out of pot and place on a plate. Get rid of the butter in the pan (I like to pour it into old tomato cans until it cools). Put chicken back in pan and add milk, sage, lemon rinds, cinnamon, and garlic. Bake for 1.5 hours or until breast meat is 160 degrees.

Rest, carve, and serve with the curd-like gravy in the pot. Have some with greens and yams with it (you can bake the yams in foil in the oven while the chicken is going).

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