Chicken in Milk

Chicken in milk

Chicken in milk


A few weeks a go I came across a recipe for Chicken and Milk by Jaime Oliver.  The recipe used one of my favorite ingredients–a whole chicken.  It seemed simple (code:Lazy) enough for me to try.   It didn’t require much more than adding the ingredients to a pot and letting it braise for an hour or so.  It also featured another one of my favorite ingredients-lemon with the addition of the milk– my taste buds were anticipating  chicken stewed in a creamy lemon sauce. The sauce was not as creamy as I had anticipated and hoped for, but it was still a great sauce none the less.  While Jaime Oliver’s recipe looked amazing, I did add a few of my own touches to the recipe.  I have been reading about the use of lemon leaves, (from a lemon tree), in cooking.  The leaves are usually used in the same way that bay leaves are used. You use them to impart flavor, but you never eat them.  If you have a lemon tree, pick two of the most beautiful leaves that you can find, wash them, and add them to this dish.  Also be grateful that the next time you trim your lemon tree, you will have an alternative way to use the leaves–you can dry them just like bay leaves! If you don’t have a lemon tree call a friend or neighbor who does and ask for a few! Just make sure to ask if they use any pesticides on their tree.   If that attempt fails, just cook this without the lemon leaves. I also added poultry seasoning, I didn’t have any fresh sage, which Jaimie’s recipe calls for.  The poultry seasoning has sage, so I used it.


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Prep time: 5 minutes

Cook time: 1.5 hours mostly non active



5 pound Whole Organic Chicken

10 cloves of garlic (whole no need to remove the skin)

Zest of two lemons (1 Tablespoon of lemon zest)

2 Leaves from a Lemon Tree

3-4 Tablespoons of olive oil

1/2 teaspoon of poultry seasoning

1/2 stick of cinnamon

Sea Salt and Black Pepper to taste


Directions: Pre-heat the oven to 375F  Rub the chicken generously with the olive oil, and season with a good amount of sea salt and black pepper.



Then Brown both sides of the chicken over medium high heat. Once brown add in the Lemon zest, garlic, poultry seasoning, cinnamon, and milk.  image




Cover the pot with a secure lid, then transfer the pot to the oven and cook for 1.5 hours   Remove from oven. serve and enjoy!


Roast Chicken with Cilantro Pesto

Roast Chicken with Cilantro Pesto

Roast Chicken with Cilantro Pes

I make roast chicken a lot for my family. Mainly because it’s easy, and I know everyone will enjoy it. However, because I make it so often, I am always trying to come up with ways to make it differently, ways in which I can add flavor, this pesto does exactly that. It adds a ton of flavor, but requires minimal extra work. You throw all the ingredients in the blender or a food processor, push a button and it’s done! Leftover, pesto, if you have any, can be spread on bread as the condiment to leftover chicken salad sandwiches…talk about yum! If you don’t want to roast an entire chicken, you can scale this down and use just 2 chicken breasts, it doesn’t matter. I find that buying a whole organic chicken is often less expensive than buying just 2 organic chicken breasts. So I always prefer to save money and buy the whole chicken. I reinvent the leftover chicken into tacos, salad, soup or tostadas.

Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

1 whole Organic Nongmo Air-chilled Chicken
2 cloves of garlic
2-3 Tablespoons of Olive oil
1/2 teaspoon of thyme
Sea salt and black pepper to taste

Ingredients for Cilantro Pesto:
2 cups of cilantro
1/2 cup of olive oil
1/2 cup of freshly grated Parmesan cheese
1/4 cup of toasted hazelnuts
Sea salt and black pepper to taste

Directions: Pre-heat the oven to 425F. Season the chicken generously with sea salt and black pepper, then rub it with the garlic and oil. Line a baking dish with foil, place the chicken on it and place it in the oven and cook for 45 minutes or until the chicken is cooked through. Meanwhile, place all the ingredients for the pesto in a blender or processor, and blend until smooth. Serve the pesto however you’d like, I smear it on the chicken, with an additional spoonful or two, so that I can dip as I go. It’s so delicious!!!! If you haven’t read my blog on How to roast Chicken, Steps to making the perfect roast chicken now would be a great time. My recipe for Roast Chicken with Lemon and Garlic works the pesto as well.

Roast Chicken with Cilantro Pesto

Roast Chicken with Cilantro Pesto

How to roast chicken-Steps to making the perfect roast chicken everytime!

Lemon and Garlic Roast Chicken
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Roasted chicken is universal. Almost every culture has some version of roasted chicken in their culinary history. However, as universal as roast chicken is, many still have a hard time making it. Just yesterday someone I follow posted a before and after picture of a roast chicken on Instagram. The bird was pasty before it went in the oven, and the bird was still pasty after it came out of the oven. I felt bad for this Instagramer because I’ve been there. The truth is that roasting a bird perfectly begins with steps that are made long before the bird goes in the oven. If you master these steps, I guarantee you that your roast chickens will come out of the oven, perfectly marinated, juicy and with a skin that is crackling and golden brown.

Step 1. Pick the right chicken! Organic, non GMO, and air chilled is the way to go! Why? Because conventional chickens are stored in salt water to plump them up before you buy them. A water logged chicken can taste good, but it will likely be harder to get a crispy crust on a water logged chicken, than one that is not water logged. Note: Read the label on the chicken, most chickens in the supermarket have  up to 4% retained water because they are dropped in a 34 degree chlorinated water bath before they are sold. Air chilled chickens are not exposed to water, so getting a crisp skin on an air chilled chicken is easier.

Step 2.  Brining! Most of you are probably thinking, “but you just said not to buy a water logged chicken, now you’re telling me to brine it?!” I said it, and I meant it!  There are other ways to brine without water.
Salt brining. This will change your life! Salt brining literally is what it sounds like, you thoroughly salt the chicken, put it in a Zip-Loc and let it sit over night. Salt does two things, it retains moisture and it pulls out moisture. This is a wonderful thing for a small bird like a chicken, because it doesn’t take longer than an hour to cook, so the amount of moisture it looses because of the salt brine is not significant enough for it to dry out. But it pulls out just enough moisture on the surface of the bird to make the skin crisp. At the same time it breaks down the protein, which means moist, tender, and well seasoned chicken!

Step 3. The skin needs to be rubbed with oil, not butter. Although butter tastes great, it contains 16-18% water and 80% fat. Water is an enemy to getting perfectly crispy skin on a roast chicken. If you want to use butter to flavor your chicken, then by all means do so. Just make sure to put the butter where it will do the most good..under the skin in the breast bone. If you want crisp brown skin, use oil, it does not contain water, it is 100% fat, so it will result in a chicken that is so beautifully brown, you may not want to cut it…note I said may not, after you get a whiff of the this delicious chicken all bets are off.

Step 4. Bake on a high temperature from the start. Most people reverse bake roast chickens, meaning they bake at a lower temperature for a longer period of time so the chicken doesn’t dry out, and then blast it at the end on a higher temp in hopes of browning the skin.  Seems plausible enough but results are often not consistent. Take my advice, bake your chicken on 450 degrees farenheight for 45 minutes to 1 hour, your chicken will come out perfect every time.

Recipe for brine
1.5 tablespoons of Sea salt or kosher salt for every 1 pound bird.

Sprinkle the salt all over the bird, place in a large bag and let sit over night. When your ready to cook it, add the oil and any herb you want–rub with a little garlic, bake it for 45 minutes to one hour, and Wah-La perfectly roasted chicken!

Roasted Chicken with Lemon and Garlic

Lemon and Garlic Roast Chicken

I love to roast chicken whole.  It is the epitomy of lazy cooking in my opinion, however, the payoff is amazing! You marinate the chicken, stick it in the oven for an hour, and you’re done.  I’ve mastered the art of roast chicken.  My roast chicken is famous among my friends and family. Brining is the secret to perfectly roasted chicken, but I’ll save that for a another post.  For now I’ll just give you a recipe for perfectly roasted chicken.

Here’s what you need:
1 Whole Organic non-GMO Chicken
4 cloves of garlic, pasted
The juice of 1 lemon
The zest of 1 lemon
Sea salt
Black pepper
2 Tablespoons of olive oil

Servings: 4-6

In a small bowl add the pasted garlic, lemon zest and oil.

 Rub the the olive oil  mixture all over the Chicken, and season it generously with sea salt and pepper.

Place the chicken in a 450F degree oven and bake for 45 minutes to an hour. Remove once the chicken has cooked through and the skin is crispy and golden brown. Pour the the lemon juice over the chicken, let rest for 10 minutes and serve.

Do you have any tips for roasting chicken? 
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