Name: Lemon and Milk Braised Chicken
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 1 whole Chicken -; Kosher salt and ground black pepper -; 2 tbsp. unsalted butter -; 2 c. milk -; Zest of 2 lemons -; 10 clove garlic -; 1/2 stick cinnamon -; 5 large sage leaves -; 2 sprig rosemary -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Lemon and Milk Braised Chicken

1. 1 whole Chicken -

2. Kosher salt and ground black pepper -

3. 2 tbsp. unsalted butter -

4. 2 c. milk -

5. Zest of 2 lemons -

6. 10 clove garlic -

7. 1/2 stick cinnamon -

8. 5 large sage leaves -

9. 2 sprig rosemary -

How to cook deliciously - Lemon and Milk Braised Chicken

1. Stage

Preheat oven to 375 degrees. Discard chicken neck and any included giblets. Pat chicken dry with paper towels and season generously with kosher salt and black pepper, including inside the cavity.

2. Stage

Place a 4-quart (or larger) Dutch oven or heavy oven-safe pot or pan over high heat. Add butter; when it melts and foams, add chicken. Brown chicken over high heat 10 minutes, using tongs to turn over. When chicken is evenly golden brown, turn it breast side down in pot and pour in milk. Bring to a simmer, then turn off heat.

3. Stage

Add to milk the lemon zest, garlic cloves, cinnamon, sage, and rosemary. Cover pot with a lid or foil and roast 45 minutes. Remove lid and roast until a thermometer inserted in the thickest part of the thigh registers 165 degrees, 30 to 45 minutes more. Remove from oven and carve or shred chicken (it should pull off the bone easily). If needed, add salt to sauce to taste. Serve, spooning sauce from pan over meat.