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Chicken in Milk

Sunday, 18 July 2010

Butterflying or spatchcocking is my current preferred method of preparing a whole chicken for roasting or grilling. It involves removing the backbone and keel bone of the bird then flattening out the bird before cooking. I find that the chicken cooks much faster and more evenly. Besides, you get more browned crispy skin and can avoid the "soggy bottom" problem. And for recipes that require browning the whole chicken in butter or oil before cooking, a butterflied chicken makes this process much easier and more even browning.

The result of this recipe was amazing. Very moist and flavourful chicken. The browned curdled milk reminded me of grilled cheese, very tasty.

Chicken in Milk 6
Adapted from Jamie Oliver's recipe
  • 1 whole chicken (about 1.5kg)
  • Salt
  • Freshly ground black pepper
  • 1/2 packet (about 125g) unsalted butter
  • Olive oil
  • 1 cinnamon stick
  • 20g fresh sage
  • Zest of 2 lemons
  • 1 bulb garlic - cloves separated, skin left on
  • 568ml (1 pint) whole milk

  • Preheat the oven to 190°C.
  • Butterfly or spatchcock the chicken. Directions on how to butterfly a chicken here.
  • Season it generously all over with salt and pepper.
  • Fry it in the butter and a little olive oil, turning the chicken to get an even colour all over, until golden.
Chicken in Milk 1
  • Add in the backbone too for extra flavour.
Chicken in Milk 2
  • Remove from the heat, throw away the oil and butter left in the roasting pan.
  • Add the rest of the ingredients.
Chicken in Milk 3
  • Cover and cook in the preheated oven for about 1 hr.
Chicken in Milk 4
  • Baste with the cooking juice every now and then. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic. If you want thicker sauce like this, remove the foil after first 45 mins or so of cooking and let it cook uncovered for the last 15-20 mins.
Chicken in Milk 5

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