Ingredients 4 cups whole milk 1/4 teaspoon Baking soda 1/4 cup dry white wine 12 cloves garlic, lightly crushed and peeled Kosher salt and pepper 1 4 lb. chicken, giblets discarded 1 tablespoon EVO oil 8 sprigs fresh thyme 3 2" strips lemon zest
Instructions 1. Adjust oven rack to middle position and heat oven to 425 degrees, Spray large Dutch oven with vegetable oil spray. Thoroughly whisk milk and baking soda together in Dutch oven. Do not add wine before baking soda. Whisk in wine, then add garlic. 2. Combine 2 teaspoons salt and 1/2 teaspoon pepper in bowl. Tie legs together and tuck wing tips behind back. Rub entire surface of chicken with oil and sprinkle with salt mixture. Place chicken in pot, breast side up. Roast, uncovered, until breast registers 160 degrees and thighs 175 degrees, about an hour. 3. Insert tongs into cavity of chicken to let juice drain into pot, then transfer chicken to carving board. Discard any milk skin that has attached to the chicken. Let chicken rest for 20 minutes. 4. Meanwhile, add thyme springs and lemon zest to pot and bring to simmer over medium heat. Cook, whisking often, until sauce reduces to about 1 1/2 cups and coats back of spoon, 8 to 12 minutes. 5. Strain sauce through fine mesh strainer set over bowl, pressing to extract as much sauce as possible. Whisk any accumulated juices into sauce. Season with salt and pepper. Cave chicken and serve with sauce.
Description Sounds strange but really good
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