Chicken in milk in the oven

Name: Chicken in milk in the oven - Anica I.
Ingredients: 1 medium chicken; 500 ml milk; 8 cloves of garlic; salt; 1 generous tablespoon of chicken spices; 4; 5 tablespoons of oil

Meat - Chicken in milk in the oven by Anica I. - Recipia

Roast Chicken in Milk I have made this roast chicken in milk several times, inspired by an idea from Laura Laurențiu. It doesn't require many ingredients and the method is straightforward, but the result is a tender chicken with very soft meat. The recipe doesn't take much effort, and the final dish is perfect for a family meal without needing to stay by the oven the whole time. Every time, the chicken cooks evenly, and the milk and garlic sauce adds an extra layer of flavor. Generally, I prefer to serve this recipe with a simple side to let the chicken shine. Quick Info Total time: about 2 hours Preparation time: 15-20 minutes Oven cooking time: 1 hour and 40-50 minutes Servings: 4-6, depending on the size of the chicken Difficulty: easy to medium (requires just attention to turning the chicken and basting) Recipe type: main dish, suitable for family lunch or dinner Ingredients 1 medium whole chicken (approximately 1.2-1.5 kg) 500 ml milk 8 garlic cloves salt, to taste 1 generous tablespoon of chicken seasoning (a classic blend without salt can be used) 4-5 tablespoons of oil Preparation Method 1. Wash the chicken thoroughly and clean it inside and out if necessary. Pat it dry with paper towels or let it air dry for a few minutes to remove excess moisture. 2. Sprinkle salt all over the chicken, then add the chicken seasoning. Rub it in with your hands on all sides, including the joints and under the wings, so that the seasoning gets everywhere. 3. In a large skillet, heat 4-5 tablespoons of oil. Add the chicken and brown it over medium heat for 3-4 minutes on each side. The goal is not to cook it completely but to give it some color on the surface. 4. Transfer the chicken to a deep baking dish or an oven-safe dish large enough to hold it. Pour the 500 ml of milk into the dish, making sure the liquid goes around the chicken, not over it. Add the 8 peeled, whole garlic cloves. 5. Cover the dish tightly with aluminum foil. Place it in a preheated oven at medium heat (180°C if a reference temperature is needed), with the chicken breast facing up. Bake for 45 minutes. Occasionally, every 15-20 minutes, uncover the foil and baste the chicken with the sauce formed in the dish. 6. After the first 45 minutes, remove the dish, carefully turn the chicken breast side down, cover it again with foil, and bake for another 45 minutes. During this time, baste the chicken with the sauce from the dish two or three times. 7. After the additional 45 minutes, remove the dish again, take off the foil, and turn the chicken back to breast side up. Leave it for another 10-20 minutes without foil to brown nicely on the surface. The milk sauce in the dish will take on a curdled appearance, but this does not affect the taste of the chicken. 8. Remove the chicken from the dish and let it rest for 10 minutes before carving. 9. For the sauce: the garlic and sauce from the dish can be placed in a blender and briefly blended until a creamy sauce is obtained. This can be served alongside the chicken or over the side dish. Why I Make This Recipe Often It's a practical recipe that doesn't require special ingredients. The chicken turns out very tender, even when using store-bought chicken. I can take care of other tasks while it bakes in the oven. It also works well for leftovers; the meat doesn't dry out even the next day. Tips and Variations Tips - To prevent the milk from overflowing in the oven, use a dish with high sides. - Don’t leave the chicken uncovered for too long at the end to avoid drying out the skin. - You can adjust the amount of salt and seasoning to your taste preferences. Substitutions - The chicken seasoning can be replaced with any blend you have on hand, but avoid sweet or smoked varieties. - The milk cannot be substituted in this recipe, as the texture and final sauce depend on it. Variations - If desired, you can add sprigs of herbs (thyme, rosemary) to the dish, but they are not essential. - You can use cut-up chicken instead of a whole chicken, which will slightly reduce the cooking time (check at 30-35 minutes on each side). Serving Ideas - The chicken pairs well with mashed potatoes, roasted potatoes, or even a simple salad. - The blended garlic sauce from the dish goes well with any neutral side. Frequently Asked Questions 1. Does the milk curdle during cooking? Is that normal? Yes, the milk "curdles" while baking. This is normal and does not affect the taste of the chicken or the safety of the dish. 2. Can I use only chicken breasts or thighs? Yes, but the cooking time will be reduced. For smaller pieces, check after 30-35 minutes on each side. 3. Can I discard the sauce from the dish? It is not recommended. The blended garlic and liquid make a good sauce for the meat or side dish. 4. Can I add other vegetables to the dish? Not in this recipe, as the texture and flavor of the sauce may be affected. 5. How do I know when the chicken is done? The meat should be tender, and the juices should run clear when pierced. If you have a meat thermometer, the breast should reach at least 75°C. Nutritional Values Estimated per medium serving (from 4-6 servings, including sauce): Calories: approximately 350-420 kcal Protein: 30-35 g Fat: 23-28 g Carbohydrates: 5-7 g (mostly from milk) The data varies depending on how much skin is consumed and how much sauce you use. The milk is not fully absorbed into the meat, so the carbohydrate portion remains small. Storage and Reheating Leftover chicken can be stored in the refrigerator for 2-3 days, covered. It can be easily reheated in the oven or microwave, preferably with a little sauce over the meat to prevent it from drying out. The sauce can be stored in the refrigerator in a jar and quickly reheated over low heat. This recipe does not freeze well, as the texture of the meat and sauce may change.

Chicken in milk in the oven

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