Serves 4.

1chicken (∼3 lbs)
 salt and pepper
1 handfulsage
2lemons, zested and sliced
1 stickbutter
1⁄2 stickcinammon
6garlic cloves
1 pintwhole milk

Preheat over to 375°F. Season the chicken inside and out with salt and pepper. Stuff the bird with the lemon slices and sage stems. In a dutch over that will snugly fit the chicken, melt the butter and brown the chicken all over. Remove the chicken to a plate and pour off the butter.

Return the chicken to the pot and add the milk, cinnamon, garlic, sage leaves, and lemon zest. (Use a peeler, rather than a zester, to get large strips of the zest.) bring the milk to a boil, then cover the pot and move it to the oven. Cook for 1 1⁄2 hr.

When done cooking, the chicken should be very tender; just pull the meat off the bird with kitchen tongs. Serve with polenta or potatoes, and wilted greens.

Substitutions: Use basil, or some other herb, instead of sage.

(Recipe courtesy of Oliver's Twist.)