As far as we’re concerned, cooking chicken is one of the most important skills every home chef should master. It takes a really, really good cook to make savory, tender chicken.
Chef Jamie Oliver knows how to whip up chicken that’s golden, juicy and delicious. His secret? Basting the chicken with milk.
It’s easy to be skeptical about the combo. But trust us!
Here’s Why Cooking Chicken in Milk Makes Sense
The calcium in milk is thought to kick-start a natural enzyme in the chicken that helps it tenderize. It also breaks up the acidity and heat. (That’s true for non-dairy milk, like coconut milk, too.) As an added bonus, the milk creates a creamy sauce that will keep a roast chicken even juicier.
Jamie Oliver Got It Right
Thankfully, Jamie Oliver’s famous recipe for chicken is easy to re-create at home. You start by seasoning your chicken and frying it on the stovetop until golden. (Yes—the whole chicken!)
From there, the chicken can be slid into the oven with cinnamon, sage leaves, lemon zest, unpeeled garlic cloves and a generous pint of milk. You bake in the oven for an hour and a half, basting with the milk when you remember, and voilà: a seriously good chicken.