JAMIE OLIVER'S CHICKEN IN MILK
Steps:
- 1. Preheat the oven to 375° F and find a snug-fitting pot for the chicken. Season the chicken generously all over with salt and pepper and fry it in the butter or olive oil, 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 (or save for another use). This will leave you with tasty sticky goodness at the bottom of the pan, which will give you a lovely caramel flavor later on. 2. Put your chicken back in the pot with the rest of the ingredients, then cook it in the preheated oven for 1 1/2 hours. Baste with the cooking juice when you remember. (Oliver leaves the pot uncovered, but you can leave it partially covered if you'd like it to retain more moisture and make more sauce.) The lemon zest will sort of split the milk, making a sauce, which is absolutely fantastic. 3. 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. Baste only when you remember as it cooks down in the oven for an hour and a half By the end, "the lemon zest will sort of split the milk, making a sauce which is absolutely fantastic The word "curdled" is all mixed up in our heads -- it's what happens when milk goes off, yes, or when you're meant to scald milk and it suddenly turns into a clotted mess. But intentional curdling is also what's at work when you add lemon or vinegar to milk (or whey) to make fresh cheeses like ricotta or paneer. And it's what happens here, on purpose. What this does for the chicken is one thing: Braising tends to make meat more tender, especially the sort with taut joints and connective tissues that will melt under low, sustained heat. And braising in milk does so in an especially gentle, almost caressing way. "The lactic acid present in milk tenderizes the meat, making it juicy and sweet,"
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