Jamie oliver's chicken in milk
Chicken second courses
A one-pot technique for the most tender roast chicken, with the most strangely appealing sauce. The lactic acid in milk makes meat especially tender and turns into an amazingly flavorful sauce. Some of you will want the sauce to be smooth and refined. You can blend it, but frankly, scraping it all up to do so is a chore. Or, according to Cook's Illustrated, you can add a few tablespoons of fat to keep the sauce from curdling: "The fat molecules ... surround the casein clusters, preventing them from bonding," they say. But the added fat is unnecessary, plus the curds are the best part, and the split sauce is actually the point. Adapted slightly from <strong><a href="http://www.amazon.com/Happy-Days-Naked-Jamie-Oliver/dp/078686852X?tag=food52-20">Happy Days with the Naked Chef</a></strong> (Hachette Books, 2002).
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