Chicken in Milk
Chicken in Milk

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken in milk. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Chicken in Milk is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Chicken in Milk is something which I have loved my whole life.

The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic. Use a speed-peeler to peel big chunks of lemon zest into the butter, pick in a large handful of sage leaves and add the cinnamon stick. Fry for a couple of minutes, or until the veg is softened, stirring occasionally.

To begin with this particular recipe, we must prepare a few components. You can have chicken in milk using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Chicken in Milk:
  1. Prepare 1 1/2 kg chicken, either whole or in pieces
  2. Prepare 2 lemons, zest only
  3. Take 1 cinnamon stick
  4. Make ready 4 fresh sage leaves
  5. Take 10 garlic cloves, in their jackets
  6. Get 50 ml (approximately) olive oil, extra virgin or butter
  7. Take sea salt
  8. Get freshly ground black pepper
  9. Take 550 ml milk

The lactic acid destabilizes the protein, and the calcium accelerates the natural breakdown process. It provides the answer to why to soak the chicken in milk. How long can you marinate the chicken? In addition to fresh cow's milk, fermented milk products, which contain more acid than in regular milk, are often used tenderize chicken — for example, yogurt in Greek and Indian cuisine, and buttermilk to marinate fried chicken before it hits the fryer.

Steps to make Chicken in Milk:
  1. Preheat oven to 190c/gas mark 5/ 375°F. And season the chicken generously.
  2. In a deep heavy pan brown the chicken in olive oil.
  3. Times vary depending on the size of the chicken. My chicken was cut into medium pieces so it took about 5-10 minutes to brown the chicken. Turn the chicken a few times to get an even colour all over.
  4. Transfer chicken to a plate. In the original recipe it's recommended you remove the excess fat. Don't throw it away as it has good flavour and you can use it to make roast potatoes or in a different dish.
  5. Put the chicken back into the pot. Pour in the milk and add in the lemon zest, cinnamon stick, fresh sage, salt and scatter the garlic cloves in the pan.
  6. Cover with lid and transfer to the oven. Bake for 60 minutes. Baste with the juices occasionally.
  7. Remove lid and bake for a further 30 minutes.
  8. Let it rest for 10 minutes. Then to serve pull the meat off the bone. On the plate spoon the juices over the meat.

Here's Why Cooking Chicken in Milk Makes Sense. The calcium in milk is thought to kick-start a natural enzyme in the chicken that helps it tenderize. It also breaks up the acidity and heat. (That's true for non-dairy milk, like coconut milk, too.) As an added bonus, the milk creates a creamy sauce that will keep a roast chicken even juicier. When you think about it, the combo really starts. Place chicken, carrots, leeks and lemon zest in a heavy deep skillet.

So that’s going to wrap this up with this exceptional food chicken in milk recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!