roast chicken in milk

Today is a special day. Today I am posting my 500th recipe.

Yes, 500th!

Who would have thought this day would come? From being urged (strongly) by my good friend Regina a couple of years ago to blog my recipes, I have come a long way indeed. 

500 recipes later, I want to thank you for still being supportive and reading my blog. πŸ™‚ 

So on this special day I am sharing a really easy recipe – Roast Chicken in Milk. I have a lot of respect for Jaime Oliver, and I especially love his earlier recipes in The Naked Chef because they were simple and yet packed with flavors.

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Apart from searing the chicken to render some of the fat, the majority of the cooking is done in the oven. Yep I am still relying heavily on the oven to help me out since the dreaded exam weeks are still not over.

The chicken is very tender – you do not taste any milk, in case you are worried and the sage, cinnamon and lemon give the chicken an earthy flavor.

It’s delicious!

Here are the instructions on how to cook this.

Start by seasoning all sides of the chicken generously with salt and coarsely freshly grated black pepper.

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Sear the chicken in olive oil in a casserole. Take your time to sear the chicken well – this gives it some color as well as render out some of the fat.

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Transfer the chicken into a bowl and pour out all the oil from the casserole. Return the chicken into the casserole, breast side up.

Add the garlic, sage, lemon zest and cinnamon. 

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Pour the milk into the casserole.

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Bake in the oven for 1 1/2 hours at 180Β°C. Baste the chicken with the sauce occasionally.

At the end, you will have a delicious chicken waiting for you.

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Serve this with potato, rice, pasta, or eat it on its own.

Whichever way you choose to eat this, it will be a super duper yummy dinner.

 

Tovolo Singapore is collaborating with The Domestic Goddess Wannabe to *giveaway 8 pasta claws (one each in White, Fuchsia, Lime, Midnight, Royal Purple, Stratus Blue, Sun Ray and Orange Peel) to 8 lucky winners!

To take part, simply click on the link below!

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Roast Chicken In Milk
Serves 4
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Ingredients
  1. 1 (1.5kg) whole chicken
  2. Salt
  3. Freshly grated black pepper
  4. 1 stick cinnamon
  5. 1 big handful sage leaves
  6. zest of 2 lemons
  7. 10 cloves garlic, skin on
  8. 565ml milk
Instructions
  1. Start by seasoning all sides of the chicken generously with salt and coarsely freshly grated black pepper.
  2. Sear the chicken in olive oil in a casserole. Take your time to sear the chicken well – this gives it some color as well as render out some of the fat.
  3. Transfer the chicken into a bowl and pour out all the oil from the casserole. Return the chicken into the casserole, breast side up.
  4. Add the garlic, sage, lemon zest and cinnamon.
  5. Pour the milk into the casserole.
  6. Bake in the oven for 1 1/2 hours at 180Β°C. Baste the chicken with the sauce occasionally.
Adapted from Jaime Oliver
Adapted from Jaime Oliver
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
Tools I love and use in my kitchen:

Tovolo Tip Top Tongs – Fuchsia

*Contest ends on 22 Friday, May 2015 at 2359hrs. The winner will be selected via Rafflecopter, and notified via email. He/She has up to Monday, 25 May 2015 to respond to the notification email. Should there be no response, the winning entry will be rendered null and void, and another winner will be chosen. All prizes will be mailed to the winner by Tovolo Singapore. Please note that there is no choosing of colours for the pasta claws. Open to residents of Singapore only.




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