Chicken in Milk
You’d be clucking mad not to try it!
Preheat the oven to 200C and find a pot that snuggly fits your bird.
Season chicken generously with sea salt and black pepper and fry it in your Hollis Mead Organic Butter, turning regularly to get an even colour all over.
Remove from heat and place chicken on a plate, discarding most of butter left in the pot.
Place chicken back in the pot with the rest of the ingredients (peel the lemon zest and leave the garlic cloves’ peel on). Cook in oven for an hour and a half.
To serve, pull the meat off the bones and divide between plates. Spoon over plenty of juice and the little curds. Delicious with greens and mash.