The fifth of November,
The Gunpowder treason and plot;
I know of no reason
Why the Gunpowder treason
Should ever be forgot!
Ahhh V for Vendetta. One of my very favorite movies. It’s also one of Mr. M’s. So of COURSE, it goes without saying (though I’ll say it anyway), we will be watching it tonight. I love that we are gaining some traditions, and this is definitely one of them. After dinner, we will curl up on the couch with a bottle of wine, and a fire, and watch V reign havoc on London.
Mr. M is making steak for dinner tonight, since tomorrow is our two month anniversary and he has to work late. But, in honor of our London “holiday” today, I wanted to share a Jamie Oliver recipe that I made last week. This is one of the best chicken dishes I’ve ever made. The meat was so moist it just fell off the bone. It was also one of the most unique recipes I’ve ever seen. It will look a little strange coming out of the pot, but just trust me. Once you puree the sauce, it makes such a succulent gravy to dip bread in. We couldn’t stop!
Chicken in Milk
Adapted from Jamie Oliver
Salt and Pepper
2 Tbsp Salted Butter
Sage, leaves torn off
1 Lemon, juiced and zested
10 cloves of garlic, peeled
1 pint of whole milk
Generously season the chicken with salt, pepper, and cinnamon (Yes, it sounds weird. Jamie says to use cinnamon sticks, but just trust me, ok?)
Preheat the oven to 375 Degrees.
Melt butter in a Dutch oven. Brown chicken on all sides. Remove to plate or cutting board.
Pour off fat–don’t throw it all away though! I used some of it to roast the asparagus for a side dish!
Stuff chicken cavity with lemon rind and stems from sage. Put it back in the pot, and sprinkle the lemon zest over the top. Add the lemon juice, garlic, and milk.
Cover your pot and roast for 1 hour, basting every 20 minutes or so.
After the hour, uncover, and continue roasting for another 30 minutes. Remove chicken to cutting board. But don’t you dare slice into that bird yet! Let it rest for 15 minutes.
While that’s happening, scoop out as many of the garlic cloves, sage leaves, lemon guts, etc you can find. Don’t stress about getting them all, just any big pieces that might be overpowering. Then, either pour the sauce into a blender/food processor (be careful, it’ll be hot!), or use a boat motor to puree the gravy. Return the pot to the heat and let it simmer down nice and thick.
Ok, now you can slice–if you can call it that…the meat’ll pretty much just fall off the bone–your chicken. Serve it all up with the gravy, of course, and some kind of thick, herby bread. Red wine too. We are drinking Drops of Jupiter by Train (no, I’m not kidding, they actually made their own wine label) tonight and it would be GREAT with that chicken.
Time for some V for Vendetta. Mr. M is waiting very patiently for me to finish this post so we can start our movie.
Remember, Remember the Fifth of November…