Sam Sifton, a food writer for the New York Times, had a great piece in the Sunday Magazine (4.23.17) about Jamie Oliver's chicken in milk. But don't let me blather on, read it for yourself.
I must report that it was everything I hoped it would be. Very juicy chicken with complex & delicious gravy--perfect blend of smooth, unctuous reduced milk with hints of sage, cinnamon and garlic. My mouth waters just thinking about it.
If the link expired or you want to forge ahead, here is Jamie Oliver's Chicken In Milk; the abbreviated version (really, not shortened by much).
A whole chicken is well seasoned (1 Tbs + of salt) and seared in a dutch oven, in butter with enough olive oil to keep the butter honest. Once the chicken is browned all over (see below), pull the chicken and add five cloves of crushed garlic (skin and all), a cinnamon stick,15 leafs of fresh sage and the skin of two lemons. When fragrant, add 2.5 cups of milk. Return the chicken to the pot and bake (preheated to 375) uncovered for 1.5 hours, basing twice.
When you pull the chicken for the first baste, the milk should be frothy and fragrant. At the second bast (about one hour in) I partially covered the chicken as it was browning quickly. I have an oval dutch oven so I just cocked the lid to straddle the pan.
My five pound chicken was done in 90 minutes.
Here is where Jamie and I part ways. He spoons the 'gravy' over cut-up portions of chicken.
I strained out the chunky solids -- which he described as 'ropy' --ewwww -- with a chinois, into a clean pan.
I brought the gravy up to a simmer and thickened it with cornstarch. I then added a dash of cream and a bit of salt.* The resulting gravy was silky and lick-your-plate---drink-from-the-gravyboat delicious.
This recipe is a keeper. Just like Sam said.
I've milk roasted pork, and now milk roasted chicken but question is, "Will it work on a turkey?"
I'm going to have to try it.
Bye for now,
*I didn't add it but a shot of brandy would not go amiss.
For leftovers we had a bitchin' chicken salad (old school with mayo, HB eggs, celery, green onion, sage and lemon) and soup made from the bones, reishi, veggies, left over gravy and the last of the chicken.