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Jamie Oliver's Chicken In Milk

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Ingredients
  

  • 1. SLICE THE GINGER AS THINLY AS POSSIBLE. IT CAN’T BE TOO THIN SO USE A SHARP KNIFE.
  • 2. PUT THE GINGER SLICES IN A NON-REACTIVE POT COVER WITH WATER, AND BRING TO A BOIL. REDUCE HEAT AND LET GINGER SIMMER FOR TEN MINUTES. DRAIN, AND REPEAT ONE MORE TIME.
  • 3. MIX THE SUGAR AND WATER IN THE POT ALONG WITH A PINCH OF SALT AND THE GINGER SLICES, AND COOK UNTIL THE TEMPERATURE REACHES 225F (106C.)
  • 4. REMOVE FROM HEAT AND LET STAND FOR AT LEAST AN HOUR ALTHOUGH I OFTEN LET IT SIT OVERNIGHT. OR IF YOU WANT TO COAT THE SLICES WITH SUGAR, DRAIN VERY WELL WHILE THE GINGER IS HOT, SO THE SYRUP WILL DRAIN AWAY BETTER.
  • 5. STORE GINGER SLICES IN ITS SYRUP OR TOSS THE DRAINED SLICES IN GRANULATED SUGAR. SHAKE OFF EXCESS SUGAR, AND SPREAD THE GINGER SLICES ON A COOLING RACK OVERNIGHT, UNTIL THEY’RE SOMEWHAT DRY. THE SUGAR CAN BE REUSED IN A BATTER OR ICE CREAM BASE, OR FOR ANOTHER PURPOSE.
  • STORAGE: THE GINGER PACKED IN ITS SYRUP, CAN BE STORED IN THE REFRIGERATOR FOR UP TO ONE YEAR. IF YOU’RE CONCERNED WITH IT CRYSTALLIZING, ADD A TABLESPOON OR TWO OF CORN SYRUP OR GLUCOSE TO THE SUGAR SYRUP AT THE BEGINNING OF STEP #3. IF TOSSED IN SUGAR, THE PIECES CAN BE STORED AT ROOM TEMPERATURE FOR A FEW MONTHS.

Instructions
 

  • Preheat the oven to 190°C/375°F/gas 5, and find a snug-fitting pot for the chicken. Season it generously all over, and fry it in the butter and a little olive oil, turning the chicken to get an even colour all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavour later on.
  • Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
  • To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.
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