So I'm going to show you how to make the most incredible
chicken, cooked in milk. It's one of those dishes that when you eat it
like everything stops, everyone thinks. Then oh my god what is that
and I have done this recipe before with a whole chicken, and I'm going to teach
you today how to break it down so it's a little bit quicker, for what the french
call sauté. So that is legs, thighs, breast, wings.
Let's start with the wings, just pull the wing out like that, we're
going to go to this joint here. So you can see where it's bending and
we'll go in between, and that is your wing right. So that is
the sweetest meat and that is actually the best meat on the whole bird, and then
we'll do the same on the other side, so it's very very simple. This little bit
here, this kind of knuckle it can be a little
bit bitter, but what i like to do is grab the leg pull it back
on itself like that, and it'll expose the bone and that tendon.
Cut that off and we'll lose it, so to take the leg off it's very simple
get your knife and just run it a little bit, and expose that little cut there
and then you just literally use your hand and you pop it.
Now when you do that you pull it right back, and can you see how that's
pert, this is called the oyster. Cut around that little pert bit
go around the ball joint pulling the leg away like that, repeat that
on the other side. Just work out where the ball joint is, you can feel it you
can see it, put the knife in between the two. Now it
should go straight through, that is a beautiful drumstick, then
you've got that gorgeous thigh, and then when it comes to the breast go
to the tip of the breast, and I just put my knife in here.
Just carefully cut through the ribs right, and it will just pull away.
This is your carcass, that's going to make amazing stock
so you can just put that in a bag, whack it in the freezer. But for now I'm going
to run the knife down the middle of the breast
and when you get to the kind of hard bit where the wishbone is, give it a little
tap. So there's a nice little chunk, we can do
another one, last but not least, so we've got four
chunks out of each side. So look let me just wash my hands.
Season the chicken with salt and black pepper, and my add-on to
this is fennel seeds, about a teaspoon, move
this all around. Now breast meat cooks faster than leg
meat and wings, this will go in last, this is the part
where we earn a lot of mega flavour. Right this is the stuff
that's going to make your guests eyes roll back
oh my god, right we're going to use the natural fat on the chicken
and butter. Now we're going to use pretty much a whole pack
but we're going to pour most of it away. Skin side down with our chicken and our
wings, we're going to move around that butter.
Now when you get brown butter, noisette, you're getting nutty
savoury flavours, look at that. Now that brown butter is now
nudging back, so this is when I get a cloth
and i pour it into your second pan. Back onto the heat with another knob of
butter, put the meat back in. So this brown meat
in here will get about seven minutes and two goes a butter
before the breast even has a look in, is it worth it? Yes.
Carefully pouring that meat out, and all that burnt butter every last bit of that
burnt butter, back on we go. So now we're going to go in
with the breast meat, and back in with the brown meat.
Garlic, whole bulb then I've got some onion and then fennel, finely slice
the herby part and the stalks, and I'll take this bulb and I'll go into quarters.
It's going to be amazing, if you look at the bottom of that pan
it's kind of like sticky bits, scrape that off that is
maximum flavour that is amazing. Now put that fresh bitter butter
in there, then we go in with our lemon zest, so that's going to transform
into kind of what becomes like citrus wine gums.
Then we go in with the sage, beautiful. Just a little click
of cinnamon one inch, just look at that come on, heavenly.
Go in with about a litre of milk, just enough to half cover
the meat and we'll scrape all the goodness off the bottom.
The last thing to do now is the lemon juice, this will
split that milk, it will start to look quite ugly. Turn this heat down, this
little hat goes on top and we'll just tuck it into bed. I need
to have a proper clean down, but then I'll show you
how I love to serve it, you're gonna love it.
So after about half an hour, oh can you see all the curds of cheese?
It smells just amazing.
So good, that needs about 15-20 minutes leave the paper
off now, I want it to kind of reduce down and become a little bit thicker. So I'm
going to serve that with some beautiful parmesan polenta.
Ah what are you doing? What do you reckon Buds? Crazy?
Yeah, lovely lemony greens, just have a little look at that. Buddy's
never eaten this before, but I really think he's gonna love it, doesn't it smell
nice buds? Yeah. So you can see all the little curds
now, you can see the meat's just coming off the bone like it's tender, tender
tender, tender.
You're gonna love it, beautiful juices look at that! just a little drizzle
of olive oil, and then come on Buddy what'd you fancy?
This bit, get some of that juice. So there you go my friend that is yours
and then daddy will do some, so nice. Try that, that is basically like homemade
cheese, every mouthful is just joyful. It turns
the everyday chicken into something completely amazing
enjoy. You like it? Mmhmm.