Public recipe with member extras
Camel Milk Roast Chicken
A whole roast chicken brined briefly in camel milk before roasting for a tender, subtly flavored bird.
Poultry Mains · Sunday Dinners · Holiday Entertaining
What you need
Ingredients
- 1 whole Chicken (about 4 lbs)
- 2 cups Camel Milk
- 2 cloves Garlic, smashed
- 1 tbsp Salt
- 1 Lemon, halved
- Fresh Herbs (thyme, rosemary)
- 2 tbsp Butter, softened
Method
Instructions
- Combine the camel milk, garlic, and salt in a container large enough for the chicken. Submerge the chicken and refrigerate 4 to 8 hours.
- Preheat oven to 425°F. Remove the chicken and pat dry thoroughly, discarding the brine.
- Stuff the cavity with lemon halves and fresh herbs, and rub the skin with softened butter.
- Roast 60 to 75 minutes, until a thermometer reads 165°F in the thickest part of the thigh.
- Rest 15 minutes before carving.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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