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Chicken in Milk
A slightly odd, but really fantastic combination, which must be tried
1 (3 pound/ 1.5 kilogram) organic chicken
Salt and freshly ground black pepper
4 ounces (115 grams) or 1 stick butter
1/2 cinnamon stick
1 good handful fresh sage, leaves picked
2 lemons, zested
6 garlic cloves, skin left on
1 pint (565 millilitres) milk
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.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 1 hour 40 minutes
Difficulty: Easy
Tai ir nerodė, kad jis jai tą troškinį duotų, maitino tik minestroni ir ledais 
