Ingredients: |
Ingredients: 2 tablespoons unsalted butter
2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
4-pound chicken
1½ cups whole milk
10 garlic cloves, peeled but left whole
3 bay leaves
Finely grated zest of 2 unwaxed lemons
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Directions: |
Directions:Heat oven to 350 degrees. Heat the butter and olive oil in a Dutch oven that can hold the chicken. Season the bird, tie the legs together if you want to, and brown it all over.
Use two wooden spoons to turn the chicken over, seasoning it as you go. Try to avoid piercing the skin. Pour off the fat left behind in the pan (you don’t need to throw it out because you can keep it to fry potatoes).
Add the milk, garlic, bay leaves, nutmeg and lemon zest to the pot. Bring to just under a boil, then remove from the heat. Cover and cook in the hot oven for 1½ hours, removing the lid halfway through cooking. Baste occasionally, spooning the milk up over the bird.
At the end of cooking time, the bird will be succulent and golden and the juices will be copious and slightly curdled. Squash the garlic cloves with the back of a fork so they break down and flavor the juices. Taste to check if you want to add a little more nutmeg.
Serve: With orzo or a rice pilaf. Spoon the juices over the chicken and whatever starch you prefer for a side dish. The vegetable you choose depends on the time of year. In winter it’s good with roast carrots, in the summer roast tomatoes and a salad of bitter leaves. |
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