Sunday, 15 June 2014

Chicken in milk

Well, it's the last day of my week of milk-based dishes and I've learnt a whole new set of recipes that allow me to combine great nutrition and to use a good-value food item I always have to hand. The post-workout shake was the reader's favourite choice (in terms of page views!) - with the milk lollies a close second. I'm pretty keen on today's idea though - as cooking chicken in milk negates any need for basting with oil or other fat that might be more traditionally used.

The basis for my recipe was this one from everyone's favourite mockney Jamie Oliver.  But while Jamie fries his bird first to obtain a sticky base for the sauce, I just don't have the time, inclination or range of cookware needed to complete that task! I simply skipped the first stage and went straight to the pre-heated oven. I also used thyme instead of sage because I had some in the fridge. Sadly, I didn't have a bunch of trendy friends (or models) turn up as I got the chicken out of the oven and Toploader wasn't even playing in the background...

Ingredients:
Small supermarket chicken
1/2 cinnamon stick
A handful of fresh herbs
Zest of 2 lemons
A large teaspoon of chopped garlic
500ml of a2 Milk








Method:
Preheat the oven to 190℃.
Place all of the ingredients into a deep roasting dish/bowl that is just big enough for the chicken to sit in.
Pop the chicken in on top and place in the oven.
Baste occasionally and cook until the juices run clear (about an hour/hour and half). 


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