Yes, chicken in milk! A twist on a classic roast chicken. I initially used a recipe for garlic roast chicken, but all the garlic burned. Yep. Steve suggested this one by Jamie Oliver, and we're pretty happy with the result. The final cooked portion is very ... um, beige. It did not photograph well. lol. I also substituted the rinds with lemon juice for a more subtle flavor. The meat is incredibly moist, and you end up with the flavors of sage, lemon, and garlic encased in curdles of milk. It may be an acquired taste, but both my children happily ate it. A win win for me.
Jamie Oliver's Chicken in Milk
Recipe source: Food52
Overall flavor: A
Aesthetics: C+ (A little burned!)
Changes to recipe: Peeled the garlic. Lemon juice instead of lemon rinds.
Tip: Use tongs for browning the whole chicken and cover the pot for the first half of cooking