Total time
100 mins
Prep
15 mins
Cook
85 mins
Per head
£4.37
Difficulty
Hard
An Italian classic, chicken roasted in milk until the flesh is impossibly tender and the sauce turns into something magical. Strange method, brilliant result.
Did you know?
Cooking chicken in milk is an old Italian technique known as pollo al latte. The lemon juice causes the milk to gently curdle into a rich, savoury sauce that sounds strange but tastes extraordinary, it was brought to international attention by the food writer Marcella Hazan.
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Ingredients
- to taste salt
- to taste black pepper
- 550ml whole milk
- 1 handful fresh sage
- 1 whole chicken
- 40g butter
- 1 tbsp olive oil
- 8 cloves, minced garlic
- 1 lemon
- ½ stick cinnamon
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Milk Roast Chicken
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