Chicken Baked in Milk


1 whole chicken
1 lemon peel, pith removed
15 cloves garlic, smashed
2 leeks, chopped
1 1/2 cup full cream milk
1/4 cup cream
75gm butter
1 bunch flat-leaf parsley, finely chopped
1 bunch thyme, finely chopped
1 bunch sage, finely chopped
handful basil leaves
3 stalks celery, chopped
3 bay leaves
olive oil


Pre-heat the oven to 180C

Melt the butter in a hot pot and sauté the garlic, bay leaves, celery and leek with a splash of olive oil and the lemon peel. Add half of the parsley, sage and thyme and allow to sweat for a minute.

Season the chicken with salt and pepper and stuff with the remaining herbs. Place in the large pot and pour the milk and cream over the chicken and squeeze in the juice of the lemon. Place the lid on the pot and place in the oven for an hour. Take the lid off and leave to cook for another half hour.

Transfer chicken to a large serving dish. Stir chopped parsley through sauce. Pour sauce over chicken and serve.