Ingredients

The following ingredients have 5 Servings
  • 1 x 1.5 kg free-range whole chicken
  • 100 g unsalted butter
  • olive oil
  • ½ a cinnamon stick
  • 1 bunch of fresh sage leaves picked
  • 2 lemons
  • 10 cloves of garlic
  • 550 ml milk

Instruction

  • 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.