From the kitchen
Camel Milk Roast Chicken
A whole roast chicken brined briefly in camel milk before roasting for a tender, subtly flavored bird.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 whole chicken, about 4 lb, giblets removed
- 2 cups pasteurized camel milk
- 2 garlic cloves, smashed
- 1 tbsp fine salt
- 1 lemon, halved
- 4 thyme sprigs
- 2 rosemary sprigs
- 2 tbsp unsalted butter, softened
Method
- Place chicken in a snug food-safe container or bag. Mix milk, garlic and salt; pour over chicken, turn to coat and refrigerate 4 to 8 hours, turning once.
- Heat oven to 425°F. Remove chicken; discard marinade. Pat skin very dry with paper towels. Do not rinse raw poultry.
- Put lemon halves and herbs loosely in the cavity. Rub skin with butter and place breast-side up in a roasting pan.
- Roast 60 to 90 minutes, checking after 60. Shield browning breast skin loosely with foil if needed.
- Check at least the thickest breast and innermost thigh, avoiding bone; both must reach 165°F. Continue roasting until they do.
- Rest 15 minutes on a clean board before carving.
Cook with confidence
Before you start
Before you start
Two cups marinade coat a chicken in a snug bag; they will not submerge it in a large pot. Keep it refrigerated throughout marinating. A thermometer determines doneness, not the estimated roasting time.
Serving and keeping
Refrigerate carved chicken within 2 hours for 3 to 4 days. Reheat leftovers to 165°F. Save bones for stock only if handled and chilled promptly.
Dry Skin Is Non-Negotiable
After brining, discard the liquid and pat the chicken extremely dry before rubbing with 2 tablespoons softened butter. Wet skin steams at 425°F instead of browning.
Check Breast and Thigh
Begin checking around 60 minutes, but assess both the thickest breast and innermost thigh without touching bone. Both must reach 165°F. Shield a browning breast with foil while the thigh finishes, then rest 15 minutes. Exterior color does not establish doneness inside the bird.
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