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  1. Home
  2. Chicken Recipes

40 garlic clove chicken in milk

A sumptuous feast combining the classic flavours of French and Italian cuisine. - by Fast Ed
  • 30 May 2019
Prep: 15 Minutes - Cook: 150 Minutes - Serves 4-6
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Laced with garlic and baked in milk seasoned with lemon, rosemary and fennel, this combo of French and Italian classics will have you coming back for more. Impressive for special occasions, yet easy for you to make and serve straight from its cooking dish.

Ingredients

1.8kg chicken

2 cups multigrain breadcrumbs

1/2 cup dry vermouth

40 cloves garlic, unpeeled

2 tsp dried Italian herbs

Sea-salt flakes and freshly ground black pepper

100g unsalted butter

2 Tbsp extra virgin olive oil

750ml milk

Thickly sliced zest of 2 lemons

4 sprigs rosemary

1 tsp fennel seeds, cracked

Mashed potatoes and steamed greens of choice, to serve

Method

  1. Preheat oven to 150°C fan-forced (170°C conventional). Pat chicken dry inside and out with paper towel. Mix breadcrumbs, vermouth, 10 cloves of peeled and crushed garlic, and dried herbs in a medium bowl. Season with salt and pepper. Add a little water if needed – the mixture should just hold together. Put into chicken cavity, then seal with a skewer and truss the legs together with kitchen string.

  2. Heat butter and olive oil in a heavy-based saucepan, just larger than the chicken, over medium heat. Fry chicken on all sides for 10 minutes, until well browned. Set chicken aside, then cook remaining garlic cloves, stirring for 5 minutes. Set garlic aside then discard butter and oil.

  3. Return chicken and garlic to saucepan with milk, lemon zest, rosemary and fennel seeds. Bring to a simmer on high heat, then transfer to the oven. Bake for 2 hours until cooked through. Serve with mashed potatoes, steamed greens and a drizzle of cooking sauce.

For more of Fast Ed's delicious recipes, pick up a copy of the July issue in selected newsagents and supermarkets or buy online today!

Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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