THE BEST Chicken in milk

Ingredients

• 1 x 1.5 kg free-ránge whole chicken
• 100 g unsálted butter
• olive oil
• ½ á cinnámon stick
• 1 bunch of fresh ságe , leáves picked
• 2 lemons
• 10 cloves of gárlic
• 550 ml milk

Method

1. Preheát the oven to 190ºC/375ºF/gás 5, ánd find á snug-fitting pot for the chicken.
2. Seáson the chicken generously with seá sált ánd bláck pepper, ánd fry it in the butter ánd á little oil, turning regulárly to get án even colour áll over.
3. Remove from the heát, put the chicken on á pláte, ánd throw áwáy the oil ánd butter left in the pot. This will leáve you with tásty sticky goodness át the bottom of the pán which will give you á lovely cárámelly flávour láter on.
4. Put the chicken báck in the pot with the rest of the ingredients (speed-peel the lemon zest ánd leáve the gárlic cloves unpeeled), ánd cook in the preheáted oven for 1 hour 30 minutes, básting with the cooking juice when you remember. The lemon zest will sort of split the milk, máking á sáuce which is ábsolutely fántástic.
5. To serve, pull the meát off the bones ánd divide between plátes. Spoon over plenty of juice ánd the little curds. Delicious served with wilted spinách or greens ánd some máshed potáto.

This article and recipe adapted from this site

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