Milk Braised Chicken is so tender, it falls off of the bone! Oven roasted chicken is braised with milk to seal in the juices, making this a delicious weeknight dinner.
Thank you Milk Means More – United Dairy Industry of Michigan for sponsoring this post. All opinions are my own.
Fall has officially arrived here on the 45th parallel. The unseasonably warm 70 degree days that have been replaced with the customary temperatures hovering in the 40’s-50’s. Early morning frost dusts the grass, and the tree branches are largely are now barren of leaves. Something about the plunging temperatures ignites a pyre of cravings for comforting dishes. The aroma of a roasting chicken envelopes those around a blanket of warm comfort as it wafts from the oven.
With the holidays swiftly approaching, my thoughts tend to swirl around meals that I would consider elaborate. If only it didn’t take more time to prepare them. I really have no problem spending a little extra time on the occasional date night dinner like Cajun Chicken Fettuccine Alfredo, but most nights I am just not feeling it. Perhaps I’m a touch lazy, but most nights I want dinner to taste like I’ve spent a lot of time on it, without all of the work.
Milk braised chicken tastes as if it took hours of effort, but actually, it’s prepped for baking in 15 minutes.
Roasted chicken easily goes from succulent to dry in the oven. Therefore, I like to braise a whole, skin on, bone-in chicken to keep it juicy.
Braising is simply roasting meat in a liquid to help seal in the juices. Technically, true braising requires the meat to be covered at least halfway with the liquid so that it simmers as it roasts–as with Danish Roast Beef–thus creating a thin, spoon-able sauce to serve with the meat. For this application, I use less liquid because I’m less concerned with a spoon sauce than I am with achieving the most tender chicken as possible. The fat in the milk mingles with that of the chicken to lock in the juices as it cooks.
For minimal effort, the crisp-skinned Milk Braised Chicken is so flavorful and tender that it literally falls off the bone. Placing the chicken onto a serving platter to carve at the table adds dramatic flair to the presentation. It also fosters the illusion that you’ve spent hours toiling away in the kitchen. Only we need know that isn’t the case. I suggest keeping that little tidbit of information a secret, and using the extra time away from the kitchen to pamper yourself.
I’d like to say that I use the time not spent on dinner prep to give myself a swank mani-pedi so that I can carry the easy elegance theme of dinner through to my overall appearance upon serving it. In reality? I’m probably spending that time frantically folding mountains of clean laundry, and thanking God for the invention of the kitchen timer so that I don’t forget that I am cooking dinner in the first place. Just keepin’ it real, Friends!