Tuesday, December 3, 2013

518. Roast Chicken in Milk

This is one of those dishes that tastes better than it looks. Lets get this straight: curdled milk or yogurt is a complete no-no in dishes like kubba labania.
In this dish, the milk is supposed to curdle. It also makes for the ideal chicken sauce.
It really is a great dish because not only is it classically Jamie Oliver simple and delicious, but the chicken is first seared in a cast iron pot over the stove, then roasted in the oven, and then served -all in the same pot!
IKEA is fantastic and has great cast-iron pots. Those kinds of lidded pots, that withstand both stove top and oven, are named Dutch ovens.


1 whole chicken (1.3-1.5kg)
1 tsp salt
fresh ground pepper
2-3 Tbsp olive oil
1/2 stick cinnamon
1 handful sage leaves
2 lemons, zest only
10 cloves garlic, unpeeled
3 cups milk


Preheat oven to 375F.
Season the chicken inside and out with the salt and pepper.
Heat a dutch oven over the stove top, add the olive oil, and sear the chicken on all sides.
When the chicken is golden on all sides, drain the excess oil from the pot, leaving the chicken in.
Add all the rest of the ingredients to the chicken, cover the pot, and bake for 1 hour in the oven.
Uncover, and bake for 30 minutes more.
Serve by pulling the chicken apart and spooning over the sauce along with some greens and maybe potatoes.

صحة و عافية

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