Milk Braised Chicken
- 1 (4-pound) whole roasting chicken
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried tarragon
- 2 tablespoons butter, salted
- 1 tablespoon light olive oil
- 1 cup medium onion, peeled, root removed and cut into wedges
- 6 cloves garlic, peeled and smashed
- 2 cups milk, 2% - may substitute whole milk but not skim
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Rinse the roasting chicken with cold water, and pat dry (be sure to check the neck and body cavities for a bag of giblets, and if present, remove). Combine the salt, pepper, thyme, and tarragon. Sprinkle the top and bottom of the chicken with the spice mixture, rubbing to adhere to the skin.
Melt the butter in the bottom of a large, heavy-gauge Dutch oven set over medium-high heat. Once the butter is melted and begins to froth, pour the olive oil into the pot. When the oils are again hot, place the chicken, breast-side down in the pot. Sear the chicken until the skin is a rich brown color. Insert a sturdy pair of kitchen tongs into the body cavity of the chicken, gripping tightly. Flip the chicken over to sear the bottom.
Once the chicken has browned on both sides, turn off the stove. Scatter the onion wedges and smashed garlic into the pot, around the chicken. Pour the milk over the chicken.
Bake for 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the chicken breast reads 175º F. While in the oven, brush the chicken with the milk in the pot every 20 minutes to baste. If at any time the milk completely evaporates while the chicken is cooking, an additional 1/2 cup of milk may be added.
Transfer the chicken to a large cutting board, and let rest 10 minutes. After the rest period, a meat thermometer inserted into the thickest part of the chicken breast should read 180º F before slicing to serve.
Spoon the onions, garlic, and any remaining milk sauce into a bowl to serve with the chicken.