The Best Roast Chicken with Milk and Sage Gravy!
So, I love, love Jamie Oliver and everything he does. I make a lot of his recipes. I was looking for a roast chicken recipe as I was getting tired of making it the same way… and I came across this recipe. The chicken is browned in fat and cooked in milk- what, I thought??? After reading the reviews, I was convinced- everyone said, it was the best chicken ever… but the it didn’t look so pretty- well, the gravy didn’t. Since the the chicken is roasted in milk and lemon zest- the separates in the cooking process- so the sauce is broken….so, I came up with a way to fix it. After the chicken was done cooking, I blended the broken sauce to emulsify it and voila.. I had an amazingly yummy, creamy gravy!! Definitely try this recipe- so, so good!!! Oh, and save the fat after browning the chicken and cook your potatoes in it- so yummy!
- One 3 lb whole roasting chicken, cleaned and dry
- Salt
- Pepper
- 2 tablespoons olive oil
- 3 tablespoons butter
- Zest of one large lemon, cut the remaining lemon in quarters and set aside
- 1 cinnamon stick
- 4 to 6 garlic cloves, skin on
- Fresh sage leaves, 6 to 7
- 2 cups whole milk
Preheat oven to 375 degrees F.
Season the chicken generously with salt and pepper, including the cavity.
Melt the oil and butter in a medium Dutch oven pan (big enough for the chicken to fit snug) over medium high heat. Brown the chicken well on all sides, for about 10 minutes. Take the chicken out, drain the fat to a small bowl. In the meantime, add the milk, lemon zest, cinnamon stick, garlic and sage leaves to the same pan. Add the lemon quarters to the chicken cavity and transfer the chicken back into the pan with breast side down. Roast with lid in the oven for 1 hour. Take the lid off after an hour and baste the chicken with the milk gravy. Roast for another 15 minutes and take out. Take the chicken out and cover with aluminum foil. Take the sage leaves and cinnamon stick out of the gravy and transfer to a blender. Blend well and return to the pan, bring to a boil, taste for seasonings. In the meantime, pull the meat from the bones of the chicken and serve warm with the milk gravy.
Roast some potatoes using the spare fat from the chicken.
Serve green beans and roast potatoes with the delicious chicken.
