Friday, May 7, 2010
Roast Chicken in Milk
I'm drawn to new recipes for roasting chickens like a moth to a flame. When I saw the wild acclamation for Jamie Oliver's recipe for Roast Chicken in Milk on this post I knew I had to try it for myself. What an unusual set of ingredients - milk, lemon, sage, cinnamon!
- I used my shallow 3 quart cast iron Dutch oven for this recipe.
- The recipe is not difficult but it does require browning the chicken in butter and olive oil before adding the other ingredients and roasting in the oven.
- Any time that I can use large quantities of sage from the garden, I'm automatically predisposed to liking the recipe.
This chicken was incredibly moist and filled with flavor from the lemon, garlic, and sage. The cinnamon was not noticeable, but played a nice supporting role. Rather than truly being roasted I'd say the chicken was almost braised in the milk. We enjoyed every last morsel. Was it our favorite way to cook a whole chicken? Truthfully, I prefer the simple, nearly perfect roast chicken from Thomas Keller (which I posted here), although the two recipes are quite different in taste and method, and there's certainly room for both on my dinner table!