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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 6 |
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Very yummy. The original recipe calls for basting the chicken, but I think that breaks up the curds too much. Ingredients:
3 lbs chicken |
salt & pepper |
1/2 cup real butter |
1/2 cup fresh sage, leaves picked or 2 teaspoons dried sage |
2 lemons, zest of |
6 cloves garlic, crushed but not chopped |
2 cups milk |
Directions:
1. Preheat ove to 375 degrees.
2. Find a snug, oven-proof pot for chicken.
3. Salt and pepper chicken generously on all sides.
4. Melt butter and brown chicken on all sides.
5. Remove chicken to plate and dispose of melted butter, but leave the gooey stuff at bottom of pan.
6. Put the chicken back in the pot and add the rest of the ingrediants.
7. You can cut the pith off the lemons, slice them and add them to the pot.
8. Cover with foil and bake for an hour and a half.
9. Let set for 10 minutes before serving.
10. Pull meat off bones and use the juice and curds for a gravy.
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