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Try something different with Greensbury's organic, free-range whole chicken delivered straight to your door. Create a lemon, garlic, butter sauce with this chicken in milk recipe.
1 Greensbury whole organic chicken
1/4 cup unsalted butter
1/4 cup extra virgin olive oil
1 small cinnamon stick
10 cloves garlic, skin on
2.5 cups whole milk
1 handful fresh sage, about 15-20 leaves
Pre-heat your oven to 375. Season the chicken with salt and pepper. Place a pot that will fit the chicken snugly over medium-high heat on the stove.
Add butter and olive oil to the pot. When the butter melts and begins to foam, add the chicken to the pot and fry it, turning the chicken every few minutes until browned all over. Turn the heat low, remove chicken from the pot and place it onto a plate, drain off all but a few tablespoons of the fat from the pot.
Add cinnamon stick and garlic to the pot. Allow both to sizzle in the oil for a minute or two. Return the chicken to the pot along with the milk and sage leaves. Use a vegetable peeler to cut wide strips of skin off the two lemons and add them to the pot. Move the pot into the oven and bake for 1.5 hours, basting the chicken occasionally, until the chicken is cooked through and tender and the sauce has been reduced into a thick curdled sauce. If the sauce is reducing too quickly, put a cover halfway onto the pot.
Serve. Using a spoon, divide the chicken onto plates and spoon sauce on top. Pairs well with fresh vegetables, whole grain bread, pasta & rice.