Chicken Milk Recipes
CHICKEN MILK
Steps:
- Pour the milk into a saucepan and scrape in the seeds from the vanilla pod. Add the pod to the pot, too, and judiciously grate in some nutmeg. Heat the milk to the boiling point. Remove from the heat, cover, and let sit 10 minutes to infuse.
- Meanwhile, beat the egg yolks and sugar together in a bowl. When the milk has infused, whisk it into the eggs and return the whole thing to the saucepan. Place the pan back on the heat and whisk to thicken slightly, about 3 to 5 minutes. Do not allow the mixture to boil. Stir in the flower water, to taste. Strain the mixture into a jug, cool, and, chill.
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- First up, if you’re jointing the chicken yourself, break the knuckles and chop them off with a sharp knife, through the joint.Pull out the wings and cut them off at the base, cutting slightly into the breast so you get a generous meaty portion.
- Lightly cut through the skin between the chicken leg and breast, so that the leg falls to the side.Bend the leg backwards to disjoint it, and turn breast-side down.
- Cut between the leg and breast, removing the whole leg, then repeat.Find the joint in between the drumstick and thigh, tap the heel of the knife and cut through the bone, separating the drumstick and thigh, then repeat.
- Leaving the breasts on the bone, carefully cut between the breasts and backbone to separate the front and back of the bird.Slice between the breasts on the bone to separate, then use the heel of the knife to cut across each breast through the bone, leaving you with two large chunks, then slice each chunk into four pieces.
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- Season the chicken generously with sea salt and black pepper, and fry it in the butter and a little oil, turning regularly to get an even colour all over.
- Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot.
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