Italian-British
Jamie Oliver Chicken in Milk
Jamie Oliver's cult-favourite one-pot roast: a whole chicken browned in butter then slow-braised in milk with lemon zest, garlic, sage and cinnamon. The milk splits into sweet savoury curds that make a knockout sauce.
105 min
Total time
4
Servings
15 min
Prep
90 min
Cook
beginnerdinnergluten-freehigh-protein
Ingredients
4 servings
- 1.5 kg whole chicken, free-range if possible
- 115 g unsalted butter
- 30 ml olive oil
- 1 cinnamon stick
- 10 cloves garlic, skin left on
- 1 small handful fresh sage leaves
- 2 lemons, zest only, peeled in strips
- 565 ml whole milk
- to taste sea salt
- to taste black pepper, freshly ground
Make it your way
Instructions
- Step 1.Preheat the oven to 190C/375F. Pat the chicken dry and season generously all over and inside the cavity with salt and pepper.
- Step 2.Melt the butter with the olive oil in a snug-fitting ovenproof pot or Dutch oven over medium-high heat.
- Step 3.Brown the chicken well on all sides, turning with tongs, until deep golden, about 10 minutes total.
- Step 4.Lift the chicken out and tip away most of the buttery fat, leaving a thin film in the pot.
- Step 5.Return the chicken to the pot and add the cinnamon stick, garlic cloves, sage leaves, lemon zest strips and the milk.
- Step 6.Bring to a gentle simmer, then transfer to the oven and roast for about 1 1/2 hours, basting with the milky juices a few times.
- Step 7.The milk will separate into golden curds and a lemony sauce; the chicken is done when the meat pulls easily from the bone.
- Step 8.Rest 5 minutes, then pull the meat into pieces and spoon over plenty of the curds and sauce to serve.
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