Chicken Pot-Roast in Milk, Bay and Nutmeg

Chicken Pot-RoastThis Chicken Pot-Roast in Milk, Bay and Nutmeg recipe is from Diana Henry’s ‘Bird in the Hand’ and is as easy as it is delicious. A roast chicken by itself is a lovely thing but this recipe is a great way of elevating it to something special. It still has all the familiar comfort of roast chicken but people eating it will think that you have some mystic way with chickens – and they’ll be right! The fantastic thing, is that this can be done by adding just a handful of kitchen staples in the beginning. If you don’t have a bay tree growing in the garden then it’s probably not a kitchen staple but I suggest you plant one. Anytime a recipe calls for it, you’ll be so filled with smugness you’ll know it was money well spent.

Chicken Pot-Roast in Milk, Bay and Nutmeg

Ingredients

  • 1 whole chicken, 1.8 Kg, free range organic
  • 25 g butter
  • 2 tbsp olive oil
  • sea salt
  • 350 ml milk
  • 4 fresh bay leaves
  • 10 cloves of garlic, peeled
  • half a tsp of finely grated nutmeg
  • zest of 2 lemons

Instructions

  1. Melt the butter with the oil in a large, ovenproof pot with a lit.
  2. Season the chicken and add to the pot. Turn after a few minutes to lightly brown the chicken on all sides.
  3. Place the chicken breast-side up in the pot over a medium-high heat and add the milk, bay, garlic and grate over the nutmeg and lemon zest.
  4. Once the milk starts to boil, clamp the lid on and transfer to a pre-heated oven at 180 degrees celsius. Roast for an hour and a half, basting a few times and removing the lid halfway through.
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