Roast Chicken in Milk

The Story Group won the Meat and Fish category in our 2013 Organic Food Awards for their Organic Chicken. They say of this recipe, "A strange combination but a really fantastic one that must be tried and makes the best chicken gravy."

The Story Group organic chickensServes 4


  • 1.5kg or larger Organic Chicken
  • Salt and ground black pepper
  • 115g or ½ pack of butter
  • Olive oil
  • ½ a cinnamon stick
  • 1 good handful of sage, leaves picked
  • Zest of 2 lemons
  • 10 cloves of garlic, skin left on
  • 565ml / 1 pint of milk


  1. Preheat the oven to 190°C/Gas mark 5, and find a snug-fitting pot for the chicken. Season 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 and put the chicken on a plate and throw away the butter and oil in the pot. This will leave you with a sticky goodness at the bottom of the pan.
  2. Put the chicken back in the pan 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 split the milk, making a sauce which is fantastic.
  3. To serve, allow to rest and pull the meat off the bones and divide it onto plates. Spoon over plenty of the juice and the little curds. Serve with wilted spinach or greens and mash potato.



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