Roasted Chicken in Milk (adapted from Jamie Oliver &

I had to try this recipe after reading this rave on

Tasty? Yes. Easy? Yes. Unfortunately, it took a lot longer to prepare than I thought it would. I like to have most of my ingredients prepared and ready to use before cooking, so all that time to rinse/pat dry the chicken, zest the lemons, etc. added to the cooking time, making it a grand total of 2.5 hours from start to end.

The steps are as follows:

1. Melt half a stick of butter in a dutch oven. As the butter begins to brown,  carefully set in a whole chicken (seasoned with salt and pepper) and turn, periodically, every five minutes to brown on all four sides.

2.  While this is going on, zest two lemons. When the chicken is done, drain and reserve all fat and juices. We can use the drippings for a separate recipe.

3. With the chicken still in the dutch oven, add 2 cups of milk, the lemon zest. The lemon will curdle the milk into little yummy bites. Add the rest of the ingredients: a stick of cinnamon, a handful of roughly chopped sage, and an even more generous handful of garlic, (skins on). Set the oven, covered, in a preheadted, 375° oven. Roast with the cover on for the first hour, and without for the next half hour.

I used the leftovers and carcass the next day to make chicken noodle soup (methodology via Andrew). No photos of the completed dish, I’m afraid.


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