Ingredients
Whole Chicken
Small Cinnamon Stick
20 Fresh Sage Leaves
2 Lemons zest, peeled not grated
10 Garlic Cloves, whole, skin on
550ml Whole Milk
100g/3.5oz Unsalted Butter, divided per recipe
Olive Oil
Method
Preheat oven 190C/375F.
Clean and pat dry chicken with paper towels.
Rub the chicken with olive oil and season with salt/pepper.
Heat 2 tablespoons butter in a heavy based pot and brown the chicken all over. When the butter starts to burn and turn black discard it but don’t clean the pan. Add more butter and continue to brown the chicken.
After browning the chicken, remove from pan and set aside. Discard burnt butter but don’t clean the pan.
Add more butter and saute the garic cloves and lemon peel zest for a few minutes. Add the fresh sage leaves, stir through for a minute then add the milk and cinnamon stick. Stir through and remove from heat.
Return the chicken to the pot, breast side down in the milk.
Bake covered for 50 minutes then turn the chicken over and bake for a further 40 minutes uncovered (1 hour and 30 minutes in total).
Let stand 5 minutes before removing the chicken from the pot onto a serving plate.
Serve with the chicken gravy juices.
Enjoy!
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