Chicken In Milk

It may seem to be an usual combination at first glance, but trust that the flavour will be there. An interesting thing happens when chicken is stewed in milk and lemon, it curdles into ricotta like chunks that tastes delicious and ensures that the bird stays flavourful and best of all moist!

1 (3-3½ lb) whole chicken (1.5 kg)
1 stick unsalted butter, cut into 4 pieces
extra-virgin olive oil
sea salt
black pepper, freshly cracked
½ stick cinnamon
1 bunch fresh sage, leaves picked
2 lemons, zest peeled in thick long strips
10 cloves garlic, unpeeled, smashed slightly
2½ cups (18.5 oz) milk (550 mL)

Preheat the oven to 375ºF (190ºC, gas 5) and find a snug-fitting pot for the chicken.

Season the chicken generously with olive oil, then sprinkle a generous amount of sea salt and black pepper, rub all over chicken to ensure that it is all evenly distrubuted.

Place the chikcen into a tight fitting dutch oven on medium-high heat. Add 2 pieces of butter (1 on each side of bird) and using tongs turn when lightly brown. When butter is burnt, remove chicken, discard butter and start again, Place chicken in the pot, add 1 piece of butter, turn on each side as it browns and carmelizes. Remove chicken place on a plate, discard burnt butter.

Turn the heat down to medium, add the last piece of butter to the pot. Add lemon zest peel, unpeeled garlic, cinnamon stick and sage leaves. Cook for a few minutes until the butter is melted and the sage leaves are wilted. Add milk and stir to evenly distribute.

Put the chicken back in the pot and cook uncovered 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 that 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.

Makes 4 servings.