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milk chicken , best roast juicy succulent roast
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Milk chicken

A tender juicy flavorful whole chicken
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Servings 5 to 6 people
Calories 544kcal

Ingredients

  • 1 Young -Whole chicken
  • 1 1/2 liters whole milk
  • 1 bulb Garlic (10-12 cloves with skin )
  • Few sprigs Fresh herbs ( Sage Rosemary and thyme used here)
  • 1 Peel of 1 lemon (without white pith)
  • 1 Juice of 1 lemon (use the same lemon from above)
  • 1-2 tbsp Butter
  • 1 tbsp Olive oil

Gravy

  • 3-4 tsp Mc cormick gravy pack (low sodium) (original country gravy)

Instructions

  • Wash the chicken and pat it dry with paper towel.
  • Grease the inside of a dutch oven well with olive oil
  • Smear the chicken with a tbsp of butter all over. Then generously with salt and pepper.
  • Add milk, herbs like rosemary, thyme and more sage, lemon peel, lemon juice and 1 tbsp of butter.Close the lid.
  • Bake at 375- 400 °F for 40 minutes in the middle rack, open the lid and baste the chicken put the lid back on then return to the oven and bake for another 40 minutes.
    Make sure the internal temperature is 165 ° F or above.
  • Remove and reserve the pan sauce into another pan and bake the chicken without lid for another 30- 45 minutes depending on the oven for browning the top.(See notes )
  • Rest it 5-10 minutes and its ready to be served.

For the gravy :

  • Mix the Mc cormick gravy mix in cold water and keep it ready
  • From the reserved pan sauce remove most of the fat. Remove the skin of garlic and herb stems then blend everything until most of the milk solids with a hand blender.
    Heat this in a pan add the gravy mix . If the gravy is too salty add some more whole milk to balance flavors. Allow this to thicken on low heat by stirring constantly until required consistency is reached then serve immediately with chicken.

Video

Notes

  • Chicken has a very mild taste but the split sauce is what takes the chicken to next level so please don't think of discarding pan juices and split milk. The milk solids are to die for.
  • I find that keeping the chicken covered with lid and moving to the top rack for last part helps in even browning but make sure your dutch oven enamel can withstand that heat without color change or damage to the lid.
  • The gravy mix adds thickness and color to the split sauce. 
  • Remember to add generous amount of salt and pepper and an extra lemon juice for bold flavors.
  • *** Here is my secret tip - To get rid of the  (gamey smell ) strong odor of raw poultry I usually dust the entire skin of the chicken with some gram flour (chickpeas flour) and rinse it completely then pat dry. If you have noticed all organic chicken brands has this musty odor.