Emma Miller
Chicken boiled in milk acquires unusual flavor notes and extraordinary tenderness.
Chicken and milk do not seem to go well together. Few people know that these products are great “friends” with each other. Cooked in milk, chicken meat has a delicate taste and an unusual note. Such a dish is popular in the U.S., it is also prepared by Georgians and famous chefs.
Chicken can be not only baked, stewed, and boiled in milk, but also marinated for several hours – such meat will resemble expensive pastrami in taste. How to prepare a dietary, simple, and inexpensive delicacy of chicken and milk – we tell in this article.
Chicken marinated in milk – a delicate delicacy
- Chicken fillet – 1 kg.
- Seasoning for the chicken to taste.
- Milk – 1 l.
Cover chicken with spices and put in the fridge for several hours. Pour the milk into a saucepan, salt it a little, and bring it to a boil. Add the marinated fillets to the boiling milk, boil for a minute, and then take it off the heat.
Cover the saucepan with a blanket and leave for 2 hours. Then put the fillets on paper towels and wrap them with foil. Leave in the fridge to cool completely. After that, you can slice the chicken and eat it.
Chicken in milk in Georgian style – chameli
- Chicken carcass – 1 chicken piece.
- Fat milk – 120 ml.
- Water – 80 ml.
- Garlic – 1 head.
- Salt, and pepper to taste.
Cut the chicken into pieces and rub salt and pepper into it. Bake the chicken on a baking tray until tender (about 40 minutes at 200 °), periodically pouring the juice. Finely grate the garlic. Pour the water into the milk, and some of the chicken juice after baking, and add the garlic. Bring the milk mixture to a boil.
Place chicken parts in boiling milk and bring to a boil. Turn off the heat and leave the chicken in the milk for 5 minutes.
Jamie Oliver’s Baked Chicken in Milk
- Chicken filet – 2 chicken pieces.
- Milk – 1 cup.
- Butter – 2 tablespoons.
- Garlic – 2 cloves.
- Saffron to taste.
- The zest of 1 lemon.
Salt and pepper the filet on both sides. Heat butter in a frying pan and fry the fillet on both sides for 4 minutes. Peel the garlic and place it on a baking sheet. Place the chicken on top of the garlic.
In the pan where the chicken was roasted, pour the milk, and add the coarsely chopped lemon zest and saffron. Bring to a boil. Pour the sauce into a baking dish over the chicken. Bake for 30 minutes at 200º.
