Katie and I are of two different opinions on this recipe. I
thought it was a nice change from the standard roast chicken and gave you a
kind of funky sauce to go with everything. Katie found the sage too
overpowering and the idea of the milk making a “cheese” in the presence of the
lemon to be a bit off-putting. I will concede that I don’t think this recipe is
for everyone, but in my opinion in produced one of the most moist roast
chickens we have ever made.
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| Bubbling away in the oven |
One thing to note is what pot you cook this in, as this
created what I like to call an overnighter, where the splatter was stuck to the
pot so much that it had to soak overnight.
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| Not the prettiest shot ever but it does the job |
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