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Chicken In Milk

Well…thanks for the recipe Jaimi! and Cynthia for sharing it with us. She swore allegiance to this milk concocted culinary masterpiece, crossed her heart and her legs and rightfully so. Adding handfuls of additional fresh herbs from her garden in addition to the ingredients the recipe called for and wallah there you have it. The complexity, balance, harmony of flavors created an all-around gastronomic, gustatory experience. We love Cynthia in the kitchen, she prepares and cooks in a skillful and unpretentious matter, creating clean, concise pure taste.



  • Chicken In Milk:

    1 whole chicken (about 4 lbs.)
    kosher salt and freshly ground black pepper
    olive oil and butter, for cooking
    zest of two lemons
    1 head garlic, divided into cloves (no need to peel their skins)
    2 cups whole milk
    1 cinnamon stick
    1 handful fresh sage
    (We used fresh thyme as well. You can't go wrong with fresh herbs)
    6-8 small to medium shallots, skin left on

  • Chicken In Milk:

    1

    Preheat the oven to 375 degrees F and find a snug-fitting pot with a lid for the chicken. Dutch ovens work great for this, but make sure to cover the lid handle with foil if it might not be oven-safe. You'll notice we made two chickens. the recipe ingredients and method here are reflected for one chicken. Feel free to double it like we did for a larger crowd.


    2

    Zest the lemons, prep the garlic cloves, grab a handful of sage and a good tug on the thyme oh and don't forget the cinnamon sticks.


    3

    Season the chicken generously all over - including in the cavity - with salt and pepper.


    4

    Truss the chicken to ensures that the legs and wings are firmly fastened against the body. This helps the chicken maintain its shape and cook evenly without drying out any of the extremities.


    5

    Fry your chicken in the butter, turning the chicken to get an even color all over, until golden.


    6

    Remove from the heat, put the chicken on a plate, and set aside.


    7

    Scatter the shallots on the bottom of the pot. Stuff the chicken cavity with as many lemon halves as will fit and carefully lift it back into the pot, settling it breast-down to keep the breast nice and moist. Add the remaining ingredients, secure the lid, and roast for 1 hour and 30 minutes.


    8

    After 45 minutes, remove the lid (remember to use a potholder or oven mitt) and continue roasting for the remaining 45 minutes.


    9

    While it's baking, the lemon and zest will kind of split the milk, giving you an odd-looking and odd-textured but incredibly tasty sauce.


    10

    You'll know that the chicken is done when a thermometer inserted in the breast reads 165 degrees F and the skin is a nice golden brown.


Cook: Cynthia Johnson

Recipe: Chicken In Milk

Date: May 10, 2014

Print Recipe



steps

It took Cynthia 25 minutes to prepare, and 90 minutes to cook, and at the end of it we had chicken falling right off the bone, mouths watering...clamoring really, and a house that smelled like heaven. Never mind that it was Mothers day, although it was the perfect mothers day feast, I highly , highly highly recommend this recipe for any occasion!



steps

Here's a secret, which is really no secret, a good dish is almos t always in fresh herbs and spices. A super simple run around Cynthia's garden and were just about ready to go.



steps

Zest the lemons, prep the garlic cloves, grab a handful of sage and a good tug on the thyme oh and don't forget the cinnamon sticks.



steps

steps

Trussing a chicken (or any other bird) ensures that the legs and wings are firmly fastened against the body. This helps the chicken maintain its shape and cook evenly without drying out any of the extremities. The basic form of trussing is super easy, and takes less then a minute once you know how. Study this and you'll nail it on your first try.



steps

steps

Season the chicken generously all over - including in the cavity - with salt and pepper, and fry it in the butter, turning the chicken to get an even color all over, until golden. Remove from the heat, put the chicken on a plate, and set aside.



steps

steps

Scatter the shallots on the bottom of the pot. Stuff the chicken cavity with as many lemon halves as will fit and carefully lift it back into the pot, settling it breast-down to keep the breast nice and moist.



steps

Add the remaining ingredients, secure the lid, and roast for 1 hour and 30 minutes. After 45 minutes, remove the lid (remember to use a potholder or oven mitt) and continue roasting for the remaining 45 minutes.



steps

While it's baking, the lemon and zest will kind of split the milk, giving you an odd-looking and odd-textured but incredibly tasty sauce. You'll know that the chicken is done when a thermometer inserted in the breast reads 165 degrees F and the skin is a nice golden brown.

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