Prep Time: 5mins
Cooking Time: 1hour 40mins
1 (1.5kg/3pound) organic chicken
Salt and freshly ground Black Pepper
115 grams (4ounces) Butter
½ Cinnamon Stick
1 handful fresh Sage leaves
2 Lemons, zested
6 Garlic cloves (skin left on)
565 ml (1pint) Milk
Preheat oven to 190 degrees C (375 degrees F) and find a snug-fitting pot for the chicken. Season it generously all over with salt and pepper, then fry it in the butter turning the chicken to get an even golden brown color all over. Remove from the heat and put the chicken on a plate, then throw away the 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 caramel flavor 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 gorgeous.
To serve, pull the meat off the bones and divide onto plates. Spoon over plenty of the juice as well as the little curds. Serve with greens and mashed potato.