Chicken in Milk
This is one of the best roast chicken I've made! Roasted chicken with crispy golden skin, braised in milk and herbs, resulting in ultra moist and tender meat. I can only describe the sauce as a delicious elixir of goodness! It was relatively easy to make and only requires a few ingredients. I served it with baby spinach that was wilted in the lovely sauce, and couscous for a complete meal for the family.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 kg Chicken
- Salt and Pepper
- 1/2 cup or 115g butter
- 1/2 cinnamon stick
- Handful of fresh sage
- zest of 2 lemon
- 10-12 cloves garlic (skin on)
- 565 ml milk
- A pack of baby spinach (about 120-150g)
Instructions
- 1
Preheat oven to 190C.
- 2
Season chicken generously with salt and pepper. Don't forget the cavity.
- 3
Melt butter in a dutch oven, I used WMF oven safe Concento Pot
- 4
Pan fry all 4 sides of the chicken, to get an even golden colour.
- 5
Remove from heat, lift chicken out of pot, and drain away the grease.
- 6
Stuff the chicken cavity with as many lemon halves as it can fit.
- 7
In the same pot, add garlic cloves, and return chicken into the pot.
- 8
Add the rest of the ingredients, sage, cinnamon, sage, lemon zest, and milk.
- 9
Cover and bake for 45 minutes.
- 10
Then uncover continue baking for another 45 minutes.
- 11
Total 1 hour 30 minutes, until internal temp is 65*C and juices runs clear.
- 12
Remove chicken from pot carefully,and place it on serving plate.
- 13
Add spinach into pot and stir until wilted.
- 14
Spoon spinach and juices on the side of the chicken.
- 15
Serve immediately.