Jamie Oliver's Chicken in Milk {Seriously Delish}
Ingredients
- 3 - 3.5 lb / 1.5 - 1.8 kg whole chicken
- 2 tsp salt (plus more to taste)
- Black pepper
- 2 tbsp olive oil
- 1/2 stick cinnamon
- 1/4 cup loosely packed fresh sage leaves
- 2 lemons , zest only (avoid grating the pith which is bitter)
- 10 cloves of garlic , whole, skin on
- 2 1/4 cups milk (I used low fat)
Instructions
- 1
Preheat oven to 190C/375F.
- 2
Wash the chicken under water and pat dry with paper towels.
- 3
Sprinkle over the salt and 5 grinds of black pepper and pat all over the chicken, concentrating on the top and sides.
- 4
Heat oil in a heavy based pot over high heat. (Note 1)
- 5
Brown the chicken all over as best you can. I find the easiest way to do this (and minimising skin tearing) is with tongs stuck in the rear of the chicken and a wooden spoon to lift and leverage the chicken. Tilt the chicken as required to brown as much of the skin as you can. (Note 2)
- 6
If you can manage it (or if you have a helper), pour the excess fat out of the pot with the chicken still in it. If you can't, remove the chicken onto a plate, then drain the fat.
- 7
Add the remaining ingredients into the pot (return the chicken to the pot if you removed it).
- 8
Bake covered for 40 minutes, then bake uncovered for 50 minutes (1.5 hrs in total).
- 9
Let stand for 5 minutes or so before removing the chicken from the pot onto a serving plate. Serve the sauce on the side. I prefer not to strain it because I want the bits of curd and garlic on my chicken, as well as bits of sage.
