Honey Lemon Rosemary Chicken
April 5, 2020

Backyard Farms Chicken and Pork in Milk

by Joy Felizardo

INGREDIENTS

  • 1 (3 to 4 pound) Backyard Farms pasture-raised whole chicken
  • 500 g. pack Backyard Farms all-natural pork steak
  • salt and freshly ground black pepper, to taste
  • ¼ cup unsalted butter
  • ¼ cup extra-virgin olive oil
  • 2 tsp powdered cinnamon or 1 small cinnamon stick
  • 10 cloves garlic, skins left on
  • 2 ½ cups whole milk
  • 1 Tbsp. dried sage or 1 handful of fresh sage, around 15 to 20 leaves
  • peels from 2 lemons

PREPARATION

Using Instant Pot

  1. Season the chicken aggressively with the salt and pepper.
  2. Using the instant pot, use the sauté setting, put in the butter and olive oil. When the butter has melted and is starting to foam, add the chicken to the pot and fry it, turning every few minutes, until it has browned all over.
  3. Remove the chicken from the pot place it onto a plate, brown the pork, then drain off all but a few tablespoons of the fat from the pot.
  4. On the oil, sauté the garlic, add the cinnamon and allow them to sizzle for a minute or 2, then return the chicken and pork to the pot along with the milk and sage.
  5. Add the lemon peel to the pot as well. Close the lid of the Instant Pot and set to Poultry in Medium Pressure for 15 minutes.

Using Regular Pot

  1. Season the chicken aggressively with the salt and pepper.
  2. Use a pot that would fit the whole chicken snuggly. Turn the stove on to medium fire and drop the oil and butter. When the butter has melted and is starting to foam, add the chicken to the pot and fry it, turning every few minutes, until it has browned all over.
  3. Remove the chicken from the pot, place it onto a plate, brown the pork, then drain off all but a few tablespoons of the fat from the pot.
  4. On the oil, sauté the garlic, add the cinnamon and allow them to sizzle for a minute or 2, then return the chicken and pork to the pot along with the milk and sage.
  5. Add the lemon peel to the pot as well. Cook for 1 to 1/2 hours, until the chicken is cooked all through out.
  6. Optional, you may cook it for 45 minutes and cook in the preheated oven for 1 and half hours more, basting the chicken occasionally, until the chicken is cooked and the sauce has reduced into a thick, curdled sauce. (If the sauce is reducing too quickly, put a cover halfway onto the pot.)