When I first heard about this recipe from his old cookbook the naked chef I was skeptical about it and last week Jamie Oliver did a recipe video and I was like why not give it a go besides I have a new Belgian cast iron 26cm pot fromĀ Ferleon Delicious Design.
If you want to know more about this gorgeous cast iron pan head to my unboxing video last week watch itĀ here Ā Ferleon is a brand new start-up Belgian cast iron manufacturer Dovre.
You can also customize this cast iron casserole to suit your personal style. You can personalize the colors, the knobs, and the pan handle. If you want to know more about this personalized cast iron pan visitĀ hereĀ
This pan is 100% made in Belgium, it is made of 100% cast iron, durable and environmentally friendly and durable. This cast iron casserole is suitable for indoor and outdoor use and equipped with 2-layer enamel so you are sure that it is 100% free cadmium and for more information visitĀ https://ferleon.com
āChicken in Milkā was odd yet intriguing, and I cooked it right away.Ā The aroma was amazing, and the chicken ranked with the most tender Iāve ever consumed.
Making this recipe is very easy: Brown a whole chicken in copious amounts of olive oil or butter. Pour in some milk, two lemons’ worth of zest, a cinnamon stick, and fresh sage leaves. Scatter in a handful of garlic cloves in their jackets. Bake for 1 1/2 hour. Pull apart and eat.
The olive oil I’ve used for this recipe is from Ladi Biosas,Ā Ladi Biosas is high premium extra virgin olive oil. The Olive Oil is extracted from their organically grown olive groves in the State of Messinia at Kefalovryso village (40km from Kalamata) in the Southern Peninsula of Peloponnese. For more information visitĀ https://ladibiosas.com/en/
Instead of seasoning this chicken with normal salt and pepper, I’ve used the Salt Odyssee smoke sea salt in beach wood. This smoke sea salt isĀ made by naturally smoke pure sea salt in real-beechwood for 140 hours, to create a powerful, intense, deliciously rich smoked salt. For more product information visitĀ http://www.saltodyssey.com/en
Watch my full recipe video:
Chicken in MilkPrint Recipe
- 1.5 kg free-range chicken
- olive oil
- 100g unsalted butter
- 5 a stick of cinnamon
- 1 good handful of fresh sage
- 4 lemon peel/zest
- 10 cloves of garlic
- 565 ml milk
- 5 tbsp Salt odyssey Sea salt smoked in Beachwood
Preheat the oven to 375Ā° F and find a snug-fitting pot for the chicken.
Season the chicken generously all over with smoked 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.
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. (Jamie 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.
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.
Recipe adapted from Jamie Oliver