I made Jamie Oliver's Milk Chicken and it was wonderful. I would put more lemon zest in it.

[applegrove]

Someone said online that they ad apple juice. I will try that too next time. I would want to up the spices. I'd squeeze out the garlic cloves and stir them in. Lemon zest, cinnamon stick, garlic cloves, fresh sage and milk. It separates but the milk curds are great. Never cooked a full chicken before. Dad and brother thought it was fine. I served it over rice. Cleaning up was a ***** though. Made a chicken salad sandwich with the left overs.

[NanceGreggs]

1. You reminded me of this story

Many years ago, my friend Cheyenne’s co-worker asked her to suggest a recipe for cooking a whole chicken. The co-worker was hosting her first dinner party, but was a novice cook – and Cheyenne was known by all to be a great cook.

So Chey wrote down her recipe for Lemon Chicken, an easily prepared dish that was always a hit with her own dinner guests. The recipe started with: “Cut-up 1-2 lemons (depending on size of chicken) and stuff lemon wedges into chicken cavity …,” and went on from there.

The Monday after the dinner party, Chey asked her co-worker how the Lemon Chicken turned out. “Well,” said the co-worker, “not very well at all. Perhaps you city folk have more sophisticated tastes than we simple suburban dwellers, but the chicken was absolutely horrible.”

Chey was flabbergasted by that comment, but the co-worker went on. “I prepared the chicken following your instructions to a T - but no one could get past the first bite. I wound up having to throw it out, as it was simply inedible.”

Chey asked her to run through how she had cooked the chicken, hoping to determine where things had gone so horribly wrong.

“Well,” said the co-worker, “right off the top, I couldn’t fit 12 lemons in the chicken cavity, no matter how I tried. I managed to cram 4 of them into the chicken, tightly-packed, but the other 8 lemons simply wouldn’t fit. So I threw them in the roasting pan on top of the bird, and spiced and roasted it as per your instructions.”

At this point, Chey couldn’t stop laughing – as her co-worker puckered-up her lips and described how those 12 lemons had made the chicken far too acidic and sour to be edible.

It became a running joke between Chey and her friends after that. She’d call people up and ask them if they wanted to come over to her place for Lemon Chicken. “I bought a dozen lemons this morning,” she’d say, “so everything is ready to go.”

[applegrove]

2. That's funny. I made lemon chicken last year that was too tart. Don't

know what I did wrong. Tossed the recipe. Happens sometimes with me. I think I have something in this milk chicken that I'll try again. The chicken was really moist.

[NanceGreggs]

3. Maybe it was the 12 lemons? n/t

[applegrove]

4. It wasn't a whole chicken. It was chicken thighs I think. I put too much

pulp in with the zest I think. I used the zest from more than two lemons last year. But it was not 12 lol.

Tonight I used the zest of two lemons and that was not enough. I'm entirely dependant on the recipe as I have no sense of timing or amount or quality thereof. Why I usually use the slow cooker. I think the next time I will try some kind of curry.

[blogslut]

5. I might try that some day.

I adore chicken piccata. I adore salmon piccata too.

Here's my poor-person's tip for chicken piccata: Instead of buying expensive chicken breasts, buy those chicken tender/finger cuts, slice them lengthwise almost all the way and flatten them out.