CHICKEN MILK RECIPE RECIPES
CHICKEN IN MILK RECIPE | JAMIE OLIVER | FOOD NETWORK
A slightly odd but really fantastic combination that must be tried
Provided by Jamie Oliver
Categories main-dish
Total Time 1 hours 45 minutes
Prep Time 5 minutes
Cook Time 1 hours 40 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C/gas 5), and find a snug-fitting pot for the chicken. Season it generously all over 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 throw away the butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan, which will give you a lovely caramel flavor later on.
- Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1 1/2 hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce, which is absolutely fantastic.
- To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.
CHICKEN IN MILK | CHICKEN RECIPES | JAMIE OLIVER RECIPES
Trust me, you're going to love this one – the milk creates the most amazing flavoursome sauce
Total Time 1 hours 40 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 190ºC/375ºF/gas 5, and find a snug-fitting pot for the chicken.
- Season the chicken generously with sea salt and black pepper, and fry it in the butter and a little oil, turning regularly to get an even colour all over.
- Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavour later on.
- Put the chicken back in the pot with the rest of the ingredients (speed-peel the lemon zest and leave the garlic cloves unpeeled), and cook in the preheated oven for 1 hour 30 minutes, basting with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
- To serve, pull the meat off the bones and divide between plates. Spoon over plenty of juice and the little curds. Delicious served with wilted spinach or greens and some mashed potato.
Nutrition Facts : Calories 533 calories, FatContent 35.7 g fat, SaturatedFatContent 15.6 g saturated fat, ProteinContent 44.7 g protein, CarbohydrateContent 9.2 g carbohydrate, SugarContent 6.9 g sugar, SodiumContent 1.0 g salt, FiberContent 0.5 g fibre
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CHICKEN BAKED IN MILK AND BUTTER RECIPE - FOOD.COM
Easy and so moist and tender. Serve with garlic mashed potatoes and gravy for a great comfort food dinner.
From food.com
Reviews 4.5
Total Time 55 minutes
Calories 945.8 per serving
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Reviews 4.5
Total Time 55 minutes
Calories 945.8 per serving
- If chicken looks dry during baking, pour a little additional milk on it.
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THE ULTIMATE CHICKEN IN MILK | JAMIE OLIVER
This is one of my absolute favourite dishes, it’s a real treat – you’ve got the lovely nutty, savoury flavours from the burnt butter, and citrussy, almost wine-gumminess of the slow-cooked lemon. It’s certainly not an everyday meal, but it’s just beautiful for a weekend lunch or a special occasion.
From jamieoliver.com
Total Time 1 hours 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 443 calories per serving
From jamieoliver.com
Total Time 1 hours 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 443 calories per serving
- First up, if you’re jointing the chicken yourself, break the knuckles and chop them off with a sharp knife, through the joint.
- Pull out the wings and cut them off at the base, cutting slightly into the breast so you get a generous meaty portion. Lightly cut through the skin between the chicken leg and breast, so that the leg falls to the side.
- Bend the leg backwards to disjoint it, and turn breast-side down. Cut between the leg and breast, removing the whole leg, then repeat.
- Find the joint in between the drumstick and thigh, tap the heel of the knife and cut through the bone, separating the drumstick and thigh, then repeat.
- Leaving the breasts on the bone, carefully cut between the breasts and backbone to separate the front and back of the bird.
- Slice between the breasts on the bone to separate, then use the heel of the knife to cut across each breast through the bone, leaving you with two large chunks, then slice each chunk into four pieces. Season the chicken with sea salt, black pepper and 1 teaspoon of fennel seeds. Pop the carcass in a bag and put in the freezer for tasty cooking another day – it makes an amazing stock.
- Put a large non-stick pan on a medium-high heat with 50g of butter. Add the chicken wings, legs and thighs skin-side down to brown in the pan for around 3½ minutes, or until golden all over, turning occasionally. Once the butter is dark brown and almost burnt, transfer the chicken to a plate and throw away the oil and butter left in the pan. This will leave you with tasty sticky goodness at the bottom of the pan, which will give you a lovely caramelly flavour later on.
- Return your chicken to the pan with another 50g of butter, and repeat the process, turning the chicken for another 3½ minutes, or until the butter is dark brown, then throwing away the almost burnt butter.
- Go in with the breast meat and another 50g of butter, and return the browned meat to the pan for a final time along with the bulb of garlic, turning the meat occasionally to get an even golden colour.
- Meanwhile, peel, quarter and add the onion. Finely slice the fennel stalks, stopping when you hit the bulb, finely slice the leafy tops, and cut the bulb into quarters, adding to the pan as you go.
- Scrape up any sticky bits from the bottom of the pan, then make a well in the middle and add the final 50g of butter.
- Use a speed-peeler to peel big chunks of lemon zest into the butter, pick in a large handful of sage leaves and add the cinnamon stick. Fry for a couple of minutes, or until the veg is softened, stirring occasionally.
- Pour in around 1 litre of milk (half of the chicken should be submerged) and scrape up all the lovely sticky bits. Squeeze in the lemon juice. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic. Reduce the heat, cover with a cartouche (greaseproof-paper disc) and simmer for 50 minutes, removing for the final 20 minutes. Taste and check the seasoning and remove the cinnamon stick.
- To serve, pull the meat off the bones and divide between plates. Spoon over plenty of juice and the little curds. Delicious served with Parmesan polenta and lemony greens.
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JAMIE OLIVER’S CHICKEN IN MILK RECIPE - NYT COOKING
The British chef and cooking star Jamie Oliver once called this recipe, which is based on a classic Italian one for pork in milk, “a slightly odd but really fantastic combination that must be tried.” Years later he told me that that characterization made him laugh. “I was hardly upselling its virtues,” he said. The dish’s merits are, in fact, legion. You sear a whole chicken in butter and a little oil, then dump out most of the fat and add cinnamon and garlic to the pot, along with a ton of lemon peel, sage leaves and a few cups of milk, then slide it into a hot oven to create one of the great dinners of all time. The milk breaks apart in the acidity and heat to become a ropy and fascinating sauce, and the garlic goes soft and sweet within it, its fragrance filigreed with the cinnamon and sage. The lemon meanwhile brightens all around it, and there is even a little bit of crispness to the skin, a textural miracle. It is the sort of meal you might cook once a month for a good long while and reminisce about for years.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Calories 932 per serving
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Calories 932 per serving
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From food.com
Reviews 4.5
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Calories 486.5 per serving
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Calories 486.5 per serving
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