Next time, to continue with the theme, I'm going to infuse the milk with saffron. This was Jamie Oliver's recipe, and the chicken is essentially just seared and then cooked in milk and herbs and spices for an hour and a half. Really is as easy as it sounds, and it's as delicious as it sounds. As you can probably imagine, it's incredibly moist and sweet and tender and simply beautiful.
Recipe from Jamie Oliver
1.5 kg whole chicken
½ stick cinnamon
1 good handful fresh sage, leaves picked
zest of 2 lemons
10 cloves garlic, skin left on
565 ml milk
Preheat the oven to 190°C/375°F/gas 5, and find a snug-fitting pot for the chicken. Season it with pepper and salt generously all over, and fry it in a little olive oil, turning the chicken to get an even colour all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the oil left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramel flavour later on.
Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours. Baste 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 it onto your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.