Milk Chicken is an easy recipe to follow and nearly impossible to mess up. The meat is so tender and moist while being rich in its succulent flavor.
We kept hearing how amazing Jamie Oliver’s Milk Chicken tastes, so we had to try it for ourselves. Fortunately, this is one recipe that lived up to the hype. It was easy to make and beautiful to serve. The left over sauce in your dish is probably the best part. We poured it over the chicken as we served it and will never let it go to waste. If we have any left, it’s going in a soup or rice!
- One 3-pound (1 1/2-kilogram) organic chicken
- Salt and freshly ground black pepper
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1/2 cinnamon stick
- 1 good handful fresh sage, leaves picked
- Zest of 2 lemons, peeled in thick strips with a peeler
- 10 garlic cloves, skins left on
- 1 pint (565 milliliters) whole milk
- Preheat the oven to 375F and find a snug-fitting pot for the chicken. Season the chicken generously all over with salt and pepper and fry it in melted butter and olive oil, turning the chicken to get an even color all over, until golden.
- Remove from the heat, put the chicken on a plate, and drain and set aside the left over butter and oil in the pot.
- Put your chicken back in the pot with the rest of the ingredients, then cook it in the preheated oven for 1 1/2 hours (covered). Baste with leftover butter and the cooking juice every 20-30 minutes. when you remember.
- Take the lid off for the last 30 minutes.
- Divide and spoon juice on top to serve.