I get a lot of pleasure out of coming up with new ways to roast chickens. I tend to do this with out a lot of thought to recipes and just do it all by feel, and haven’t had a terrible experiment yet. So I’m usually pretty confident when I do that.
Last Sunday night I stuffed rosemary leaves under the skin of a 4 pound chicken, rubbed it down with salt and olive oil and then stuffed half an orange inside the cavity and squeezed the other half on top of it.
I then added in some Shipyard Pumpkin Beer (which isn’t too pumpkin spicy and mostly just pumpkin) for added moisture. And I cooked it for about 2 hours at 375F. I also took the jus of the orange, olive oil and beer and reduced it for a really lovely sauce.
I did not put points together for this as I was making it, because I’m stupid.
But to guess, it’s roughly 3 points for a 3 oz serving of chicken and I used about 6 fl oz of beer which is 3 points, the fresh orange were zero, the olive oil used was about 2 tbsp for 6 points, the one sprig of rosemary was also zero points. I estimate that with the jus from the pan (I took off a lot of the oil that was on top in the pan) one serving of the chicken it was equal to about 7 or 8 WW points.
And damn it turned out well. I was so pleased with how that chicken came out.
I served it with fresh pasta and vodka sauce, roasted onions and peppers and a big salad. Those sides all in were roughly 11 points. So it was a pretty hefty dinner but so, so good.
I didn’t get a chance to take a picture of it because my father is pretty against the taking of pictures of ones food, so yeah…
All in all, such a good Sunday night meal!
I will be the first to admit that this sounds really very wrong. Because who would put milk into a pot and bake it with the chicken? And with lemon juice, cinnamon and sage no less. It’s a very VERY strange combo. But, Mom made it recently and I have to say we pretty much devoured the whole thing.
Yes, I know its not a very attractive photo of the chicken, but its the best one I could get while still trying to deal with the fact that my mother had made a minor disaster zone of our kitchen. Plus, the chicken was literally falling off the bone it was so tender, so that was nice.
This whole meal, from chicken to the rice and green beans and salad with dressing on it was 20 points. Not a light meal point wise. But ultimately very worth it.
Mom started making it before I got home so I wasn’t able to try and lighten it up in anyway, but there you go. It went over really well with everyone, even my Dad who doesn’t like Moroccan type flavors enjoyed it.
With out further ado, the recipe:
Jamie Oliver’s Chicken in Milk (Adapted from this)
Serves 8, Weight Watchers Points per serving- 16
- 1 4.5 pound whole roaster chicken
- 2 Tbsp olive oil
- 2 cups whole milk
- salt and pepper to taste
- 1/2 whole cinnamon stick
- Zest of two whole lemons
- 10 cloves of garlic (unpeeled)
- 1/2 cup fresh sage
- Preheat the oven to 375 and pull out your very favorite oven ready pot. We used a Le Crueset dutch oven. In that dutch oven put the olive oil and begin to heat it on the stove.
- Cover the chicken in the salt and pepper and once the oil is hot brown the skin until it is a lovely golden brown and is well on its way to being crunch and lovely. Once that’s done, remove the pot from the heat, take the chicken out and carefully pour out the excess oil.
- From there put the chicken back in and then add in the sage, garlic cloves, lemon zest and cinnamon stick. Pour in the milk. The lemon zest will actually curdle the milk, which is what you want to happen, it will cook down into a lovely little sauce for later.
- Put the whole pot into the oven for an hour and a half or until the chicken is done. Don’t bother putting the top on the pot until its come out of the oven and you want to keep the meal warm.
- Serve and wonder in the glory that is this strange one pot meal.
We served this with brown rice (3 pts for 1/2 cup) lemon steamed haricot beans and a salad with balsamic vinaigrette, putting the whole meal at 20 WW points.
If you’re not weirded out by the fact that the milk is meant to curdle a little bit when its cooking and you end up making this dish, let me know what you thought.
We roasted a chicken the other night and I decided to use the carcass and left over veg to make a broth. I have like a mass of broth in my fridge.
And today since it is so freaking cold I decided to forgo the salad and have chicken barley and veg soup!
There was chicken left over and we had pre-chopped peppers and onions for omelets and I knew we had some pearl barley in the pantry so I decided to go for it.
Basically, I used a pint of the broth I made, a quarter cup of barley, a few spoonfuls of the peppers and onions and three ounces of shredded chicken. Plus a dash of salt for taste.
I boiled the broth and barley first for 20 minutes then added in the chicken and veg and then simmered it until the barley split, about another 20 minutes.
A lot of work for one bowl of soup, but so good! And at 4 WW points for the bowl, I’m feeling pretty OK about the whole thing.
I was even super nice and let my brother have some too.