Saturday, August 15, 2009

Chicken Roasted in Milk

OMG - this was so amazing! I know it sounds weird but trust me it's perfection. One of my favorite restaurants in SF L'osteria del forno makes the most amazing roasted pork in milk and this recipe is that but with chicken. The milk mostly curdles away and leaves you with a fantastic sauce. Recipe adapted from Jamie Oliver

Chicken Roasted in Milk  serves 4

1 whole 4 lb. chicken
1/2 stick butter
1 tablespoon olive oil
about 10 fresh sage leaves
zest of 1 lemon, peeled in big strips
6 cloves garlic, whole unpeeled
2 cups milk

Season chicken with s&p and then brown in the butter & oil on all sides in a pan that the chicken fits snugly in. Remove the chicken and pour off the oil (I saved this and added some to mashed potatoes along with a couple of the cooked garlic cloves) Return the chicken to the pot along with the rest of the ingredients. Bake at 375 degrees for an hour and half, basting occasionally. Yummy!!!

1 comment:

  1. Rebecca, I'll try again to tell you that milk and chicken doesn't sound like paradise, but if you say it is good, I'll give it a try. Want to check out Central Market here in Dallas for some true free range chicken, though.