Jamie Oliver's Chicken in Milk {Seriously Delish}
By Chef Malaysia (@chef_malaysia)
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))
Directions
- 1Preheat oven to 190C/375F.
- 2Wash the chicken under water and pat dry with paper towels.
- 3Sprinkle over the salt and 5 grinds of black pepper and pat all over the chicken, concentrating on the top and sides.
- 4Heat oil in a heavy based pot over high heat. (Note 1)
- 5Brown 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)
- 6If 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.
- 7Add the remaining ingredients into the pot (return the chicken to the pot if you removed it).
- 8Bake covered for 40 minutes, then bake uncovered for 50 minutes (1.5 hrs in total).
- 9Let 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.