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The ultimate chicken in milk
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Total Time:
1 hour 40 minutes
Indulgent burnt butter with nutty flavors paired with slow-cooked citrusy lemon for a special meal, perfect for weekends or celebrations.
Ingredients:
  • 2 onions
  • 1 x 1.8 kg whole free-range chicken
  • 1 teaspoon fennel seeds
  • 200 g unsalted butter
  • 1 bulb of garlic
  • 2 bulbs of fennel
  • 1 lemon
  • 1 large bunch of fresh sage (30g) mixed-colour, if possible
  • 1- inch stick of cinnamon
  • 1–1.5 litres whole milk
Instructions:
  • Prepare the chicken by jointing it as follows: break the knuckles and chop them off, remove the wings, cut through the skin between the leg and breast to disjoint it, cut between the leg and breast to remove the leg, find the joint between the drumstick and thigh and separate them, remove breasts from backbone, slice each breast into four pieces. Season with sea salt, black pepper, and 1 tsp of fennel seeds. Save carcass for future stock. Brown wings, legs, and thighs in butter for 3½ minutes, then remove from pan. Repeat process with fresh butter for each batch of chicken. Return all chicken to brown in butter with garlic. Quarter and add onion, fennel bulb, and stalks. Add lemon zest, sage, and cinnamon stick. Add milk, lemon juice, cover, and simmer for 50 minutes. Remove cinnamon stick, adjust seasoning, and serve with Parmesan polenta and greens.

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