Happy Days with the Naked Chef
1 hr 40 mins
Super easy
serves 4
About the recipe
Trust me, you're going to love this one – the milk creates the most amazing flavoursome sauce.
Recipe From
Ingredients
1 x 1.5kg whole chicken
100g unsalted butter
olive oil
½ a cinnamon stick
1 bunch of fresh sage, leaves picked
2 lemons
10 cloves of garlic
550ml milk
Method
- Preheat the oven to 190ºC/375ºF/gas 5, and find a snug-fitting pot for the chicken.
- Season the chicken generously with sea salt and black pepper, and fry it in the butter and a little oil, turning regularly to get an even colour all over.
- Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavour later on.
- Put the chicken back in the pot with the rest of the ingredients (speed-peel the lemon zest and leave the garlic cloves unpeeled), and cook in the preheated oven for 1 hour 30 minutes, basting with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
- To serve, pull the meat off the bones and divide between plates. Spoon over plenty of juice and the little curds. Delicious served with wilted spinach or greens and some mashed potato.
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