Chicken in Milk. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic. Thank you so much for this great recipe. It called for roasting a chicken in a big pot with a pint of milk, a lot of lemon zest, a cinnamon stick, and unpeeled garlic cloves.

Possibly the best roast chicken I have ever had. And it is so much easier than traditional roast chicken. Insanely juicy, flavour infused chicken every single time. You can have Chicken in Milk using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chicken in Milk

Prepare 1 1/2 kg of chicken, either whole or in pieces.
Prepare 2 of lemons, zest only.
Prepare 1 of cinnamon stick.
Prepare 4 of fresh sage leaves.
It's 10 of garlic cloves, in their jackets.
It's 50 ml of (approximately) olive oil, extra virgin or butter.
Prepare of sea salt.
It's of freshly ground black pepper.
You need 550 ml of milk.

Not "fall apart" tender, but it's not a roast for. Another popular possibility for tenderizing chicken is the use of milk, or milk products (via Our Everyday Life). Although we don't think of milk of a sour cooking ingredient (unless, of course, it's gone bad), milk does contain lactic acid. Similar to how acidic ingredients such as vinegar and lemon juice break down the protein in meats.

Chicken in Milk instructions

Preheat oven to 190c/gas mark 5/ 375°F. And season the chicken generously..
In a deep heavy pan brown the chicken in olive oil..
Times vary depending on the size of the chicken. My chicken was cut into medium pieces so it took about 5-10 minutes to brown the chicken. Turn the chicken a few times to get an even colour all over..
Transfer chicken to a plate. In the original recipe it's recommended you remove the excess fat. Don't throw it away as it has good flavour and you can use it to make roast potatoes or in a different dish..
Put the chicken back into the pot. Pour in the milk and add in the lemon zest, cinnamon stick, fresh sage, salt and scatter the garlic cloves in the pan..
Cover with lid and transfer to the oven. Bake for 60 minutes. Baste with the juices occasionally..
Remove lid and bake for a further 30 minutes..
Let it rest for 10 minutes. Then to serve pull the meat off the bone. On the plate spoon the juices over the meat..

Roast Chicken in Milk - amazingly flavorful, tender chicken is so easy to make with the help of an unlikely ingredient. Let's get something out of the way up front - this recipe may sound strange. The milk, which helps make the chicken oh-so-tender, will split and curdle during cooking, and the finished sauce can look less than appealing. I encourage you to embrace the ugly. Those curds are heavenly, as is the golden liquid in which they are swimming.