Ingredients:
3.5 lb. Chicken
salt and pepper
Pinch of cinnamon
1 hand full sage leaves
2.5 Cups of milk
Zest of 2 lemons (1 lemon for each cup of milk if you add more milk, or add some of the juice if you don't have lots of lemons)
10 cloves garlic, skin left on
Method:
Preheat oven to 375 degrees F.
Season Chicken w/salt and pepper. In a large dutch oven, or a heavy bottomed oven proof pan, Brown on all sides in w/oil on med-med/high.
Remove pan from heat. Now, if you're me this is where you start adding everything:) If you want less fat in this dish then remove the chicken to a plate, pour fat out of pan, but leave caramelized fat in the bottom.
Return chicken to pan w/remaining ingredients. DO NOT PUT A LID ON THIS. Bake for 1.5 hours basting occasionally, or not cause I forget and it still turns out nice.
Serve pulled apart w/juices and curds over rice, pasta, potatoes, or wilted spinach.
3.5 lb. Chicken
salt and pepper
Pinch of cinnamon
1 hand full sage leaves
2.5 Cups of milk
Zest of 2 lemons (1 lemon for each cup of milk if you add more milk, or add some of the juice if you don't have lots of lemons)
10 cloves garlic, skin left on
Method:
Preheat oven to 375 degrees F.
Season Chicken w/salt and pepper. In a large dutch oven, or a heavy bottomed oven proof pan, Brown on all sides in w/oil on med-med/high.
Remove pan from heat. Now, if you're me this is where you start adding everything:) If you want less fat in this dish then remove the chicken to a plate, pour fat out of pan, but leave caramelized fat in the bottom.
Return chicken to pan w/remaining ingredients. DO NOT PUT A LID ON THIS. Bake for 1.5 hours basting occasionally, or not cause I forget and it still turns out nice.
Serve pulled apart w/juices and curds over rice, pasta, potatoes, or wilted spinach.
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