Onebyone

This chicken recipe is great. I made it for my SIL birthday dinner. Everyone raved about it. DH asked for it again next week. The instructions I have are sparse but I think there are details on blogs for it. I added what I did in () I couldn't find fresh sage leaves so used powdered sage about 3/4 teaspoon.

• Brown a whole chicken in copious amounts of olive oil or butter. (drain)
• Pour in some milk, ( at least a pint) two lemons' worth of zest, a cinnamon stick, and fresh sage leaves. Scatter in a handful of garlic cloves in their jackets. (I used cloves from one garlic bulb)
• Bake for 90 minutes. (Covered for the first 60 min.)
• Pull apart and eat.

Sandra-P

Wow, sounds intriguing, will try it. Thank you for posting.

LavenderBlue

Recipe found on Food Network:
http://www.foodnetwork.com/recipes/j...mmunityReviews

Geri B

On network in original recipe mentions "curds" in serving sauce......what does that mean-lumps? Is the chicken whole or cut up?

Painiacs

Haha thank you very much! New recipes always helpful to me!

ManiacQuilter2

Sounds delicious!

jokir44

The curds will be clumps of milk caused by adding the lemon. If you have ever added vinegar to milk to make buttermilk you will have something like that. I personally would cut the chicken although it doesn't say that. Says to turn it to get it evenly browned but if it is left whole I don't see a way for that to happen. Think I will try it soon.

Onebyone

I had no trouble browning the whole chicken. I used coated cast iron dutch oven not much bigger then the chicken. It was easy to turn the chicken 1/4 turn to get it brown all over using heavy tongs. The improvements I made to suit our taste was use more salt and pepper. The chicken was even better the next day after sitting in fridge. Don't over cook or the meat will be dry and grainy. Overcooked chicken will ruin any chicken recipe. I always use a meat thermometer when cooking any meats.

zozee

Wonder how boneless, skinless breasts in a covered 9x13 would fare, or chicken legs. That's what I have on hand.

mjhaess

Sounds yummy...Thanks...