Jamie Oliver’s Chicken in Milk

This is the post-ricotta tart and oatmeal cookie dinner I promised to post about: a somewhat strange recipe for chicken and milk from Jamie Oliver. Even Jamie says it’s “slightly odd”. Basically, it’s chicken roasted in a braising liquid of milk, lemon, spices and a whole stick of butter. Naturally, the combination of lemon and milk causes the milk curds to separate from the whey, which means a not-so-pretty sauce, but interesting flavors for sure.

My photos look a little plain, right? Well, that’s because the curds and whey looked so unappetizing that I couldn’t bare to include them as part of the photo.

The original recipe serves four, but obviously I made it just for one. Along with it I had a sliced tomato salad with a balsamic vinaigrette. A little unconventional (to me anyway), but tasty.

Enjoy!

Chicken in Milk (from Jamie Oliver)

printable recipe

Serves 4

1 whole chicken (3 lb/1.5 kg)

salt and freshly ground black pepper

4 oz (115 g) 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 ml) milk

METHOD

  1. Preheat the oven to 375 F/190 C, 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 to get an even color all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the butter 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.
  2. 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. The lemon zest will sort of split the milk, making a sauce, which is absolutely fantastic.
  3. To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.
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