Roast chicken is a fabulous dish that makes for the perfect family meal, though getting it to come out juicy and moist can be quite challenging.
In his online series Jamie Oliver’s Food Tube, the chef shared a recipe titled The Ultimate Chicken in Milk, in which he revealed that the inclusion of a dairy ingredient is “fantastic” for sealing in moisture, ensuring the chicken remains juicy while cooking thoroughly.
He said: “This is one of my absolute favourite dishes, it’s a real treat – you’ve got the lovely nutty, savoury flavours from the burnt butter, and citrussy, almost wine-gumminess of the slow-cooked lemon.”
To begin, prepare the whole chicken by following these steps:
- Break the knuckles and remove them with a sharp knife at the joint.
- Pull out the wings and cut them off at the base, making a slight incision into the breast.
- Gently snip through the skin between the leg and breast to allow the leg to fall to the side.
Instructions
Once the chicken joints are prepared, generously season them with salt and pepper, and sprinkle one teaspoon of fennel seeds over all the pieces.
Next, heat a large non-stick pan over medium-high heat and add 50g of butter. Place the chicken wings, legs, and thighs skin-side down into the pan to brown. Allow them to cook for approximately three and a half minutes or until they turn golden all over, turning occasionally for even browning.
Once the butter in the pan has reached a darker brown shade, remove the chicken from the pan and discard any remaining oil and butter. Jamie explained, “This will leave you with tasty sticky goodness at the bottom of the pan, which will give you a lovely caramelly flavor later on.”
Return the chicken to the pan along with another 50g of butter, and repeat the cooking process, turning the chicken for another three and a half minutes or until the butter turns dark brown. Then, add the breast meat and another 50g of butter, returning the browned meat to the pan for a final round of cooking. Add the bulb of garlic to the pan and cook until everything is golden, remembering to turn the ingredients occasionally as needed.
Quarter and peel the onions, then add them to the pan. Finely slice the fennel stalks, stopping at the bulb, and finely slice the leafy tops. Cut the bulb into quarters and add them to the pan. Scrape up any sticky bits from the bottom of the pan, then create a well in the middle and add the final 50g of butter.
Into the butter, place large chunks of lemon zest, a generous handful of sage leaves, and the cinnamon stick. Fry everything for a couple of minutes or until the vegetables are soft, stirring occasionally.
Now for the magic part to ensure the chicken stays moist: pour in approximately one litre of milk, ensuring that at least half of the chicken is submerged. As you do this, scrape up any sticky bits from the bottom of the pan. Squeeze in the juice of the lemon. Jamie explained, “The zest will sort of split the milk, making a sauce which is absolutely fantastic.”
Reduce the heat, cover the pan with a disc of greaseproof paper, and allow the delicious chicken to simmer gently for 50 minutes. During the final 20 minutes, taste and adjust the seasoning as needed, and remove the cinnamon stick.
To serve the delightfully moist chicken, pull the meat off the bones and divide it between plates. Spoon over plenty of the flavorful juice and the curds for a truly satisfying meal.
