Coq Au Lait - Roast Chicken In Milk

• For the coq au lait:
• 1 chicken of the best available quality, about 1,2 kg
• 1/2-2 liters mixture of milk and water 1:1 (to cover 2/3 of the bird)
• 1 tablespoon olive oil
• sea salt or fleur de sel and freshly ground pepper to taste
• 1 handful herbs (sage, thyme, parsley) - optional
• For the potato mash:
• 6-7 medium sized potatoes (floury variety)
• milk-water-mixture from the poultry to cover the potatoes
• 50-75 grams butter (1/2 stick)
• salt and pepper, ground nutmeg to taste

1. Preheat the oven to 150u0b0C/300 u0b0F.
2. Rinse chicken under cold water and pat dry. Salt and pepper from inside & out.
3. Place chicken in a 1:1 mix of milk & water (depending on the size of your roasting pan, you ll need more or less to cover about 2/3 of the bird), add a little olive oil and bring to a boil on the stove.
4. Poach chicken on the stove for 10-15 minutes. If you like, add the herbs.
5. Removing all but 1-2 ladles all of the fluid, place chicken in the preheated oven for 1 hour, lid opened, pour some of the milk/water mixture on top every 15 min.
6. Increase the oven heat to 180u0b0C/360u0b0F for about 20 minutes, pour on some fluid more often until the skin is golden and crisp. Maybe you ll ad the oven grill during the last 5 minutes or so.
7. Peel potatoes and cut into chunks.
8. Cover with the leftover milk-water-mixture - if you don t have enough left, add some more milk.
9. Cook at medium to high heat until tender, and mash potatoes with a fork or potato masher.
10. Season to taste with salt, pepper, and ground nutmeg.
11. Stir in the butter.

lait, chicken, liters, olive oil, salt, handful herbs, potatoes, milk, butter, salt

Taken from food52.com/recipes/28371-coq-au-lait-roast-chicken-in-milk (may not work)