Roasted Milk Chicken

There isn't anything better on a cold winter day than a roast dinner. Its just a little piece of comfort in a pot.

I have so many basic go to recipes of my own but I wanted to try something new this past weekend. One of my favorite food websites I follow is Food52 and they recently highlighted Jamie Oliver's roasted milk chicken. You're probably thinking the same thing I did. Baking milk? Doesn't that curdle? It does! And that makes this dish even more delicious! This is an incredible recipe.

Shopping List:

whole chicken

1 pint whole milk

zest of 2 lemons

handful of sage leaves

10 cloves of garlic

S&P

olive oil or butter

1. Prehead your oven to 375 degrees.

2. Clean your chicken. Remove anything from the inside and wash thoroughly. Salt and pepper the chicken. Sear the bird in a dutch oven using olive oil or butter for a few minutes on each side, browning the chicken all around. Remove the chicken from the pot and set aside. Toss the oil or butter.

3. In the same dutch oven (do not clean - those drippings give incredible flavor), add back in the bird, milk, lemon zest, sage leaves and garlic cloves.

4. Cook in the oven 1 hour covered and then an additional 30 minutes uncovered. Baste every 15 minutes or so while it cooks. The zest of the lemons will seperate the milk. Don't be afraid. This adds so much flavor to the entire meal.

Recommendation: Eat this with either some mashed potatoes or rice. Don't toss that sauce! Pour it over the chicken and onto your sides. AH-MAZING!