If that chicken was a woman would you marry it? Mm-hmm-hmm. Yeah.
Just asking. Hello, you lovely people, it's me. And Genarro. And we're gonna cook a
beautiful dish: Chicken in milk. This is a massive, massive recipe on JamieOliver.com.
I did it in this book, "Happy Days with The Naked Chef," a long time
ago. We're gonna have some fun with it. This is gonna be a whole bird with lemon,
sage, garlic and we're gonna cook it in milk. When you put lemon in milk it will
split into little curds Don't be under the illusion that this chicken is
anything like one you've ever had before. This is something completely different.
So the first stage of this little journey, you get a whole bird, rub it up with salt
and pepper. Yeah, leave it, leave it to me. Really season the
outside of the chicken. Get a nice pan that snugly fit this bird and this way
it's gonna be moisture in and it's just gonna gently, beautifully cook it.
I'm gonna take butter. As soon as you add the butter is gonna start caramelizing.
We want to get colour on the chicken. And when it looks like the butter's burnt, we
pour it all out of the pan and we put a fresh one in. It's gonna be really, really
good. Okay, so that's colouring up nicely. I've got the sage leaves picked here
We've got our little friend, Mr. Cinnamon. A whole bulb of garlic goes. Some people
might think that's a lot, absolutely not. Leave them in the paper and just give
them a little spank. That just cracks it. By keeping it in the skin you get much
sweeter flavour so it's not gonna be pongy, garlicky. It's gonna be gentle and
sweet and gorgeous. And the other thing is the lemons. I'm just gonna take the
zest off like this. Just look at that. Just show them how burnt that is.
Look at that. So that's burnt butter, right. We are gonna get rid of that. We don't have to
clean the pan out because there's actually sticky goodness on the bottom
of that pan. So, then we'll go fresh butter. Sweetness. And that's actually
the key. We want that sweetness to really cook into the chicken. Ow! That,
see, that's karma. It's exciting, innit? It is, indeed. You can see we're getting good colour now.
We're gonna take this out again. We've got burnt butter again. Some of you
might feel that this is wasteful. It's not really wasteful. You don't do this
process very often but you'll get in a unique
flavour from doing this. So let's just turn that heat down. Go in with the last
knob of butter. The cinnamon. We're gonna go in with the
lemon zest. Then the garlic and that's gonna fry and the flavour is gonna be
phenomenal. And then this frumpy old herb called sage, the minute that that hits
the chicken fat, the sticky goodness in the bottom, the lemon, the garlic, the
cinnamon, the fat it's gonna completely transform. So, this is a really incredible
flavour combination. Seasoning goes in, pepper goes in, then just when we feel
that we've got a nice bit of frying action happening, then we break it--oh yes--
with milk. So, there we go. Then we go back in with the chicken. Add
a squeeze of lemon. Go, go on, give it a squeeze of lemon, it's nice.
And that will split the milk. So, what you're gonna get and observe from this is, like,
little, delicate curds of cheese and then the whey splits out and kind of gets all
the sticky bits off the bottom of the pan and out the chicken so you get kind
of like milky gravy and then curds of cheese and then you're gonna get
something really, really special. So, in an oven, 180 degrees Celsius which is 350
degrees Fahrenheit, and we will cook this for about an hour and a half and I'll
turn it a couple of times. So, an hour and a half is past and, in that time,
Gennaro's made a little mashed potato. We've blanched off and steamed some
Swiss chard, some broccoli, spinach. And now for the pièce de résistance. Oh, my, my, yes!
There she is. Look in here, guys, there's almost like homemade ricotta here and it's just
phenomenal. Serious flavour. Traditionally you would use polenta but we're going to
use mashed potato. Look at that. Really special. I'm gonna put the greens on. This
is what it's all about. I'll just put this over the top. And when you get the
curds from the milk, it's a phenomenal thing. Something a bit different. That
little hint of spice from the cinnamon is spectacular. Put them on top, yeah.
And that's it. Chicken, cooked in milk, lemon, sage, garlic,
mashed potato. Something really, really special. So, shall we? Shall we? Oh, my God.
That juice is delicious isn't it. And the cinnamon's subtle. And the garlic with the
mashed potato with the juice. I like it. I love it