Braised Milk Chicken
Description
The recipe won't take much time. Serve this recipe hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Wash the chicken and dry it with paper towels.
- 2
Step 2
Rub the chicken all over with softened butter, then season with salt and pepper. I use freshly ground pepper, as it provides the most vibrant aroma and flavor.
- 3
Step 3
Cut the onion, lemon, and orange into small pieces, and halve the garlic cloves. Fill the chicken cavity with the prepared stuffing.
- 4
Step 4
Tie the chicken legs together with kitchen twine. If you have an oven-safe pan that can be used both on the stovetop and in the oven, feel free to cook in it. But I don't have one, so I first sear the chicken in vegetable oil on a large skillet, about 3 minutes per side. This helps to seal in the juices.
- 5
Step 5
Then transfer the chicken to an ovenproof dish and pour in all the liquid remaining in the skillet. Add dried rosemary and thyme, a cinnamon stick, and pour in the milk. Place the chicken in the oven for 1 to 1.5 hours (at 180°C). Baking time depends on the size of the chicken and the oven itself, as ovens may cook differently even at the same temperature.
- 6
Step 6
The milk-baked chicken is ready. I left it in the oven a bit too long, so the top got slightly burnt, but it didn't affect the taste at all—the chicken remained juicy and tender.
- 7
Step 7
Serve the chicken hot with any side dish. Enjoy your meal!