no crying over split milk
I feel once again compelled to defend my culinary honor by posting successful meals from the recent past. This one dates back to the end of March and was the inaugural dish for my beautiful blue dutch oven (made possible via dealzdealzdealz from Stacy)
Milk and lemon together sounds like a terrible combination, but this came out beautifully and the split milk is actually a very nice gravy for the chicken.
Jamie Oliver’s Chicken in milk
1 whole chicken, approx 3.5 lbs
salt and pepper
1 stick of butter (4oz)
olive oil
1/2 cinnamon stick
sage leaves
zest of 2 lemons
10 cloves of garlic, with the skin on (I used probably double this)
1 pint milk
Preheat oven to 375°.
Season the chicken with salt and pepper and fry it in the butter and olive oil, turning until golden all over. Remove the chicken and pour off the fat. I saved it for the veggies that accompanied the meal. Put all remaining ingredients in pot along with the chicken and cooking in the oven for 90 minutes with the lid on. Baste occasionally.
Meat should be tender and practically falling off the bone. Serve with plenty of sauce.
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