So I’ll be honest, I never realized this recipe for Chicken in Milk was weird until I showed it to my sister. Not only did she think that I was nuts for making a whole chicken period, but even more for putting it in milk. What I have always known about this recipe is that it is soooo good, and sooo easy that it’s nearly impossible to screw up.
If you’re a little intimidated by a whole chicken this is a great place to start. You don’t have to dress it, season it, butterfly or really do anything to it. And it’s almost impossible (within reason) to overcook. Since it’s braising in milk the whole time it stays moist without having to baste it.
The sauce is really the kicker for this dish though, creamy, tangy and herby all at the same time. The lemon zest is key, it separates the sauce and gives it the perfect little something extra. Give it a try! (Add it to your personal recipe library on Gatheredtable to see it in one of your future weekly menus.)