Friday, June 18, 2010

Jamie Oliver's Chicken in Milk

What's all the fuss about Jamie Oliver's Chicken in Milk? Not much, if you ask me. It's a pretty unfamiliar cooking method for the masses. The recipe calls for browning the chicken in a pot and doing the remainder of the cooking in the oven with milk and lemon. Yes, it curdles, but that's the beauty of this recipe. The combination of the dairy and acid (much like buttermilk) tenderizes the chicken and makes a supposedly spectacular sauce. Some went as far as to call the sauce "liquid lemon gold."



Sure, the chicken was fall off the bone tender, but we weren't wowed by the flavor. Both my husband and I still prefer a conventional roasted chicken.

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