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Jamie Oliver's Chicken in Milk Is Probably the Best Chicken Recipe of All Time
Recipe Review
A few years ago, I came across a chicken recipe that was so good, so notable, that I considered shoving the rest of the classic chicken dishes I love aside in favor of this poultry paragon. Was I guilty of gushing overstatement? Probably, but humor me for a moment. Four years on, I still think this is pretty much the best chicken recipe of all time.
Let's take a closer look, shall we? We'll indulge in hyperbole together. This chicken is just that good.
The Recipe
A few years ago I noticed this rather odd recipe on Jamie Oliver's site. It called for roasting a chicken in a big pot with a pint of milk, a lot of lemon zest, a cinnamon stick, and unpeeled garlic cloves. Milk, cinnamon, and chicken were three things I wouldn't ever think to combine; it sounded like a bad recipe Mad-Lib. And yet its very strangeness enticed me. I was familiar with the Italian method of cooking pork in milk for tenderness and flavor; would this be similar?
Here's the basic process:
- Brown a whole chicken in copious amounts of olive oil or butter.
- Pour in some milk, two lemons' worth of zest, a cinnamon stick, and fresh sage leaves. Scatter in a handful of garlic cloves in their jackets.
- Bake for 90 minutes.
- Pull apart and eat.
I've now made this many times, and the first thing in its favor is the speed and ease of preparation. It's great for a last minute roast chicken dish; you don't need to salt it two days ahead or brine it. Just brown it well in a big pot with a lot of butter and oil.
Oliver says to throw away all that extra fat; you won't need it. (I recommend saving it for cooking potatoes or vegetables.) Put the chicken back in the pot, add the milk, garlic (no need to peel the cloves or smash them), lemon, and cinnamon stick, along with a handful of sage leaves. Put in the oven and roast for an hour and a half.
To Cover or Not to Cover?
The first time I ever made this, I had a spacey moment and glibly assumed that since I was cooking a chicken in a pot that that meant the lid should go on. I banged on a lid and put it in the oven.
An hour later it hit me: was that called for in the recipe? I doublechecked. No. So I ran in and took off the lid for the last half hour of cooking.
I tried it a second time with the pot lid off the whole time as specified in the recipe. And all things being equal, I think that the first way was better. While it was still an incredibly good dish, leaving the lid off made it taste more like a traditional roast chicken. It was less tender, and I felt like the flavor really didn't permeate the chicken the way that it did the first time.
I still recommend the first method; I leave the lid on for at least half of the cooking time. The chicken was moister, the flavor permeates it better, and there was a little more sauce.
Why It's So Good
While cooking, this chicken smells absolutely divine. The first time I made, my husband groaned when he walked into the house. "What is that?" he asked.
When I uncovered the pot the chicken was sitting in a pool of creamy pan sauce, the milk having dissolved into small bits of curd and juice. Unlike the curdled milk I was expecting, this looked and tasted more like liquid lemon gold, bathed in chicken juices.
We pulled the chicken off the bone, ladled on the sauce — and my face almost fell into my plate; the meat was incredibly, mouthwateringly succulent and tender; far more so than my best Zuni chicken ever. It was completely infused with lemon and balanced with a deeply aromatic muskiness from the cinnamon and sage. The cloves of garlic were perfectly cooked too; we fished them out and squeezed their sweet innards onto the chicken and slices of thick country bread. We couldn't stop eating the chicken, the meat drenched in savory lemon sauce.
I know I'm going out on a limb with this one, but it is still the truth: this is the best chicken I have ever had. Its appeal lies in its sheer deliciousness and simplicity, but also in its unexpected combination of ingredients and method. It's a recipe that you think could never work — and yet it does, and that small moment of surprised delight seasons the whole dish.
Have you ever tried Jamie's chicken in milk? What did you think? Do you change it up at all, or make it exactly as written?
→ Get the recipe: Chicken in Milk at Jamie Oliver's website. I notice that he's changed the instructions to have you brown the chicken in olive oil, not butter, as originally indicated. I use butter or an oil with a higher smoke point than olive oil.
(Images: Faith Durand)
172 Comments
wow. sounds good. i'll give it a try. you are very convincing!
Sounds kind of gross to me...nonetheless I printed it off and will give it a try!
I have another chicken in the freezer waiting for me to decide I want roasted chicken. I think I have to try this recipe with it.
milk and lemon sounds terrible, but this review is *so* convincing i am going to do it. i'm excited!
do we think the milk is necessary in this recipe? i think its what sounds so offputting to most of us... could it be swapped out for some other liquid (maybe one that wouldn't curdle with the lemon)?
I remember when Jamie made this on his show (Naked Chef) and I tried it soon after. It was AWESOME.
The recipe is on page 183 of his book, "Happy Days with the Naked Chef".
Thanks so much for this post. I'm definitely making it again SOON.
hmmm... I have a ton of soymilk that I'm thinking of trying this with.
What a review! Based on your description, I'm making this tomorrow. It does sound rather easy peasy.
I saw this over here forever ago and embarrassingly have yet to try it.
Braising in milk isn't that unusual. I remember a recipe in Marcella Hazan's "Essentials of Classic Italian Cooking" that is a pork rib raost braised in milk, Bolognese style.
I'm with spossberg--I'm still traumatized from when I put both milk and lemon in my tea as a kid, but you're so convincing that I'll have to make this.
Don't forget, paneer, that wonderfully delicious Indian cheese, is just milk with lemon juice! I'm going to try this tomorrow night. Questio - how big a chicken does the recipe call for?
Thank you for posting this! I *never* would have tried this recipe without enthusiastic endorsement, but after reading about how much you liked it, I'm going to give it a go this weekend!
[As KevinM pointed out, this is more of a braised chicken recipe than a roasted one (esp. made the way you did it the first time).]
Something in the milk tenderizes the chicken, not sure if you can substitute it with another liquid. That being said, I can't wait to try this recipe!
I hate Jamie and this recipe sounds fuuuuunky... but wtf, I'll give it a try...
I just tried this for dinner tonight and it was lovely. The sauce looked a bit dodgy, but it tasted absolutely fantastic. The milk curdles and forms almost a cheese, which is divine with the rest of the sauce and the chicken.
Have to try this -- was planning on making chicken next week for company, and really want to try this, but, you guessed it, the curdled milk sauce doesn't sound company-worthy (I'll try anything, but for company, you want it to be pretty...)...
Can it be reconstituted somehow? blended? blend and add cream??
i've been making this since Happy Days with the Naked Chef came out in 2002. soooooo good!
This sounds wonderful! Lemon and milk do go together. Think lemon cheesecake, pasta with cream sauce and thyme--the combinations are endless. I'm sure the chicken recipe would be good with cream as well, but this way seems a smidge more healthful. Also, there's a difference between milk changing consistency under heat and curdling because it's spoiled. Use the freshest milk possible and all should be fine. Can't wait to try this!
I saw on his website that some commenters had just used chicken parts rather than a whole chicken. if I were to just use thighs, how long do you suppose I should cook it? Might make for an easy, fast weeknight dinner.
One more thing, since some of you asked about the sauce: it really doesn't come out looking like curdled milk. I almost asked where the milk had gone. It just looks like golden chicken drippings/sauce. I served it in a little pitcher with the chicken last night, and my guests poured it over everything.
The minute I saw the picture of that little chicken sitting in the pan I ran right out to get one. It was DELICIOUS! I made it with mashed potatoes, garlicky kale and roasted broccoli. The sauce alone was outstanding. I thought it was going to be like slicing through a thick cake but there were only a few small floaty things that hardly seemed worth all the commotion.
FANTASTIC!!! This is going to be a great go-to dinner party sham-wow for me. THANKS!
Made this tonight, lid off the whole time as I missed the updated post. It was great! I chucked in a bit more garlic than it called for since I couldn't resist, but followed everything else to the letter. Made mashed fingerling potatoes to go with it. It's my first attempt at roast chicken, which has long terrified me even though I know it's so simple. Thanks for the addition to my regular cooking rotation!
I'm sold!
Only problem is that in order to make this for our guests, we would need 2 chickens, because we'll be 7 (if you count the 2 year old who usually doesn't eat, but seems to like chicken legs)... am trying to figure out how to do it...
This recipe has inspired me to make pork shoulder in milk -- I found a similar recipe online.
Made this last night - and yum! Not 'the best chicken I've ever eaten', but it was very delicious for something sooo easy to prepare and with ingredients that I will always have available. My apartment did smell amazing with the garlic, lemon, sage and cinnamon all blending fantasticly with the chicken. It is an interesting eastern flavor, though I can't place it exactly - it's somewhere between indian and thai... which is why i think trying it with coconut milk would be worth the risk.
The thighs and wings were particularly good, sunnyteigh, so i think that would be a good change. On epicurious, there are a couple braised chicken thigh recipes that recommend simmering the thighs stovetop for 25 minutes. There's a recipe for chicken pieces that are oven braised for 45 minutes to 1 hour after browning. I'm sure either of those would work, though milk probably does better at the lower temp of the oven.
I made this tonight. AMAZING. I think the garlic spread on crusty bread dipped in the leftover pan juices was the best part!
i made this tonight, too (the post was so convincing!) - really amazing flavor, i couldn't stop eating it. but the breast meat was a tad dry for me, even though i left the lid on for the first hour and occasionally basted it with the liquid. maybe the basting was my problem - should i have just left the lid on the entire hour, and not crack the oven or the pot at all?
definitely an awesome recipe for its simplicity though, and i will make it again soon (maybe with individual parts instead of a whole chicken though, just to test scalability).
Here is the pork recipe btw -- looks awesome (there is a video), and very, very similar to this chicken:
I made this last night and it was so amazing. I think next time I want to up the pepper a bit (I might have gone a bit crazy with the sea salt), and I did it with the lid off the whole time. I basted the bird probably four or five times throughout the cooking and seriously the flavor was incredible. Definitely going to try it again with the lid on soon! SO EASY and so good!
Ok, this was good. Not - certainly - the best chicken I've ever made, but quite good. Perhaps I have to try the lid-on method?
If you didn't know milk went into it you'd never see it afterwards - the broth looked like regular clear chicken drippings; perhaps more (non-fat) liquid than usual. Tasted very good.
Take a little more care than usual about avoiding lemon pith - the little bit that doesn't seem to affect most things made my chicken a little bitter.
I would also try skipping the frying in butter bit - that's a heck of a lot of butter to throw away. I used a bit to cook some green beans, but how much can one do? I'm not convinced it adds much.
I'm not sure how I managed to mess up a "foolproof"
recipe, but somehow I managed. Milk never really reduced, so I ended up with a milk braise and had to reduce the cooking liquid by hand at the end with a beurre manie for regular milk gravy. Maybe it's that I used ultra pasteurized milk? Or not enough lemon?
Monstertruck - UHT milk is probably the culprit. It doesn't perform like regular milk in any culinary purpose I know of nor does UHT cream.
I really hate the stuff.
Made it tonight... It was incredible! Probably the best chicken I've ever "roasted." I did leave the lid on for most of the time. The garlic was exquisite!
For once in my life I really understood why people would rather eat the lovely brown meat. White was good, but the brown was deeply succulent. Mmmm....mmmmm.
Made fresh coriander scented bread to go with.
Hmmm.. Just to clarify -- this isn't roast chicken at all. Because there's so much liquid involved, it's braised. This is similar to the old standby recipe of Chicken with 40 Cloves of Garlic, where you braise chicken pieces in chicken stock with herbs and garlic. I made this tonight..Just as good as Chicken with 40 Cloves of Garlic, but I am not so sure there's anything exceptional about it. I mean, it's good, but it's no Zuni chicken.
@ SoSue from above...
the lactic acid in the milk helps to tenderize the chicken. it works well as a tenderizing marinade as well, if you just want to tenderize without having to use any vinegars or other acids. tip from mom!
I made this last night as everyone was raving about it and it sounded so easy. I agree with many in that it was good, moist, and succulent, but it wasn't the best chicken I've ever had. The garlic was sublime. I didn't have the sage and perhaps that was the bit that would have put it over the top. I'm going to make a gravy with the pan sauces and pour it over the left over chicken with smashed taters.
Made it last night- cover on 1 hour & off 1/2 hour. Next time I will braise with the breast side down so it doesn't dry out as much. Served with carrot souffle, sauteed kale & home made bread boule (no knead bread). I am making it for company this weekend, it tasted so good!
Thank you for pointing out this recipe. I made it last night and we loved it. After browning the chicken I removed it to a plate and then browned 1 cup of jasmine rice. After it browned I made a well in the rice, placed the chicken in the well and topped with the remaining ingredients. It made the most delicious rice (about 3 cups). Be sure to pour out as much fat as possible after browning the chicken or you will have greasy rice. Only needed about 1 T. butter and 1 T. olive oil to brown the chicken. I think I will lower the heat to 350 as it was a tad over done. I covered the entire time. I will do what tallsarah said and cook it next with the breast on the bottom.
If you don't like the look of the curdled milk, you can pour the sauce in a blender and run it on high. It'll give you a smooth, creamy sauce. Just a tip.
I wasn't sure, so I cooked it breast side down so the meat would take up as much flavor as possible - came out great!
A couple adjustments: The recipe called for an awful lot of butter - you don't even need half as much. The lemon was delicious, but next time I may try cardamon pods instead of sage to give it more of an Indian flavor.
I just made this tonight and it was great. However, my partner doesn't like the lemon. Any suggestions for substitutes, or should I just leave it out?
Also, I didn't have sage and used thyme. And cooked it breast side down. It was delicious, all the same.
I made this chicken tonight and it rocks. Amazingly tender and super tasty. Top 10 for sure!
With the leftovers I made this soup:
Soooooooooooo good.
i realized we had this book at home (and i never cook from it)... so i made it tonight, following the lid-on-for-an-hour, lid-off-for-half tip, and it was AMAZING. loved it. the chicken was cooked perfectly and had wonderful crispy golden skin on top. the BF called his parents to brag. :) served it with garden spinach and white rice. yum! thanks for the encouragement to try something off-the-wall!
I got around to making this tonight, with one significant change: I was almost out of milk, so used half 1% milk and half cream - and for those of you who are squicking out about the possible curdiness of the sauce, that's key! The extra fat keeps the sauce from curdling, and what you end up with is velvety smooth and absolutely delicious!
We made this tonight--lid on the whole time, with goat milk and meyer lemon--and it was wonderful. Not sure if it was the best roast/braised chicken I've ever tasted, but it's definitely on the list. The meat was moist and tender, and it fell right off the bone.
Our sauce wasn't all that curdled-looking--the goat milk, maybe? We'll keep it in the rotation.
Hi! I too got hooked into this recipe just by Faith's glowing report. I made it tonight with the help of my DB, who was so proud of himself! We had a friend over and all of us GUSHED about the yummy chicken. DB is a vegetarian who will have a little chicken for high holy days, so this qualified! (silly boy) We devoured the bird. The sauce was amazing, but we have lots left over. I am a gluten-free girl so no bread. We did dig out the garlic and put all of it on the mashed potatoes I made. I think I want more garlic just cause it is so yummy! The cinnamon really added a lovely note. I will make this again and again.
The DB did think that he would like the skin more crispy, so we agreed to brown it a bit more and try a 45 minutes on/45 minutes off the next time just for him--you know...the VEGETARIAN! Regardless, it was WONDERFUL!
Made this tonight and it was absolutely amazing.... Definitely the best bird I have ever roasted.
I made this tonight and the whole family loved it, even my three-year-old. I browned the chicken in just 1 T each olive oil and butter. I served it with steamed broccoli and some crusty bread. The broccoli was good, but I think the dish would go better with a side of rice. We'll be doing that with the leftovers tomorrow!
Would coconut milk work in place of "milk?" Sounds delicious and I love that it's a one pot meal. Being a busy Mom this makes things easier. Thank you.
Mmmm, so looking forward to making this tonight with sweet potato gratin and steamed artichokes <3 Swapping out thyme for the sage because I hate sage and adding just the tiniest bit of star anise along with the cinnamon, because that's one of my favourite flavours to match with chicken. It's snowing here and I'm wildly excited for this yummy warm comfort food.
Think it would work with just chicken breasts? That's all I got!
I love this dish and have made it several times. I saw the show when he made this several years ago and Jamie left two things out of the recipe. First, after he dumps the butter that he used to brown the chicken and then adds the chicken and all the other ingredients to the pan, he adds another stick of butter. Then, before he puts it in the oven, he takes a piece of parchment paper, crinkles it up and wets the heck out of it before covering the chicken with it. This acts as sort of a cover which may be why you thought the covered version was better than the uncovered.
I should also add, that when Jamie Oliver zested the lemons, he used a potato peeler and removed the lemon zest in big chunks. Not the fine way with a microplaner that we usually do it.
I made this last night and it turned out awesome! Very nice and simple meal. I probably used a little less zest then I should have, but that's just because I don't have a proper zester. Other then that I used 20 cloves of garlic compared to the 10.
FYI, according to Jamie's original episode, he stuffed the cavity with lemon zest & sage, & you need to bring the ingredients in the roasting dish to a boil, and then cover the dish with wet wax paper before you put it in the oven. The wet paper makes the chicken golden on the outside but prevents it from drying out. i'm going to try it with lid on for 1 hr also for a moister bird.
Wonderful Sara Kate and Jamie! However--ah, you both are so young!--this concept is a combination of two famous, iconic recipes of Marcella Hazan's--two of the most cooked! recipes from "Essentials of Italian Cooking." One is Chicken and Lemon, the other Pork Roast cooked in milk. Check them out: I think they're both on line, and both as wonderful today as they were 20 years ago.
This is a fabulous recipe. I finally got to make it last night. We had no whole milk, so I combined half and half with heavy cream, and it did not curdle. It just got thick like Greek yogurt.
A friend used coconut milk on her second go-round, as the first time, the curdled milk grossed her guests out.
This is easily the best chicken I've ever made. I roasted Yellow Finn potatoes to serve with the gravy. HEAVEN. Thank you.
I made this tonight. It was my first foray into roasting a chicken. I'm a brand new cook. This looked fantastically easy and IT WAS.
I served with rosemary bread with the garlic from the chicken smeared on it and some left over veggies. It was amazing, and this is definitely something I would serve for company.
Next time, though I will stuff the lemon and sage in the cavity. I zested with a veggie peeler and then sliced it into tiny pieces. Next time, I'll just toss them in peeled as Jamie does in the tv episode.
Last night I made this!
Free range, organic chicken with meyer lemons, my CSA garlic, and dreid sage fom the garden. SO GOOD!!! I used raw milk so the curds turned into these lovely globs of like, lemony paneer! It was awesome! I roasted it breast side down and kept the lid on the whole time. The whole thing was moist and perfect. I served it w/ mashed parsnips and broccoli. I put the garlic and roasted lemons on the side and it was so good!
You guys HAVE to give this recipe a try!!!
I made this last week (fyi: breast side down, lid on the first hour) and it was good. Not the best chicken I've ever had or made, but, then again, those are pretty steep claims to make for a recipe.
HOWEVER! Having found myself with an overwhelming amount of "lemon gold" leftover, I put it aside in the fridge for another use. Today, I was executing a pretty unremarkable recipe for salmon chowder and found myself with just under the amount of chicken broth that I needed. So, I combined what broth I had with what was left of the lemon/milk sauce and made THE BEST salmon chowder I have ever made or tasted and totally avoided a could-have-saved-myself-an-hour-and-twenty-dollars-on-a-can-of-campbells kind of night (what was I thinking with store-bought broth, anyway?).
I made my Chicken in Milk with rosemary (lacking sage), which may make a difference because I'm not sure how well salmon and sage go together - but if you're looking for a use for your extra sauce, this is it!
Do you have to leave the garlic unpeeled? It seems cumbersome to fish them out and peel them while they are hot, and when you are trying to serve/eat dinner. I've made the chicken with 40 cloves of garlic, and the sweet roasted garlic was one of the best parts, would hate to lose the garlic in this recipe ...
Can this be made in a crock pot? If so, what are the modifications? Less liquid?
In honour of the death of Rose Gray, I decided to order a River Café cookbook. And what to my wondering eyes should appear in my copy of River Café Cookbook Easy...but a recipe for chicken in milk. I'm betting it was a recipe from his time at the River Café...
Pretty much everything Jamie does/has ever done is by way of River Cafe. Much better just to go straight to the original source (Rose/Ruth), I think...
I just made the chicken in milk last night and it was fantastic! It smelled amazing while it was cooking, kind of an Indian dish smell from the cinnamon stick, and the meat was literally falling off the bones it was so tender. So good! I left it covered the whole time (though I pulled it out twice to baste it). Will definitely make this again.
Wow, this was incredible! Will def become a part of my rotation. So simple, and so good. I left the lid on the entire time as well and the result was a moist chicken that literally fell off the bone.
My one mistake was not getting any crusty bread to go with it ! Sandwich bread spread with the garlic and dipped in the juice was good, but man, I am definitely going to try that with good bread next time.
We also saved the fat (butter and olive oil) he tells you to discard and I used to to coat the potatoes, brussel sprouts, and cauliflower I roasted towards the end of the cooking time. DEEELISH
Oh. My. Gosh..... I followed Sara Kate's version. I ended up using a 6 lb perdue chicken because I couldnt bare to schlep any further due to the torrential rain yesterday & ended up getting what my market across the street had. Added a little extra milk since the Chix was almost double the weight and I completely forgot the cinnamon and didnt realize it until this morning!
In a word or two: SLAP YO' MAMA GOOD!
Don't question the ingredients - just do it. You wont regret it. And its SO easy.
SINFULLY DELICIOUS... melt in your mouth... a chicken dish that will make you feel full of joy.
Putting a lid on it while cooking in the oven makes it super juicy.
Just watched the episode of Jamie Oliver where he made this. but instead of putting a lid on while cooking in the oven he grabbed a big enough piece of parchment paper, ran it under the faucet until it was all absorbed with water (but not too much where it became breakable) and placed it over the chicken and in the pot, not where it would hang over. he said that when you do it this way the chicken is steamed in return gives you a delicate bird.
I'll probably attempt this saturday :)
My Southern g'mother taught me to marinate chicken in milk before frying, or other recipes. The acid in the milk makes the chicken plump up and is SO tender and yummy, no matter how you cook it! When frying, I just use the milk again for milk gravy. Your recipe sounds delish and I will definitely give it a try!! Thanx! Lee
Anybody have any thoughts on what fat percentage of milk to use? Skim's what I usually have on hand . . .
I have been reading this recipe over and over for the last few weeks waiting for our Colorado weather to be chilly enough to break out the Dutch Oven and get cookin! TONIGHT IS THE NIGHT! Chicken's cooking even as we speak and I cannnnnnottttttt wait to try it! I'll let you know how it turns out!
DE to the LISH!
Using milk in a chicken roasting isn't so far off. Consider a Chicken Normandy where the chicken is roasted and at the end basted with heavy cream.
This is a pretty basic saute that reminds me a lot of the Normandy, but with the initial saute of the chicken the cooking time is cut significantly. A nice autopilot for sure.
If you dig this, I suggest trying out a Chicken Normandy as well. The Normandy is much richer, and although fussier to make- well worth it. Julia Child has a great recipe in Mastering the Art of French Cooking.
If you're cooking for one, a Cornish game hen works well--as long as you use an appropriately sized pot to cook it.
I watched him cook this on his show about 10 years ago, and he didn't call the milk "curdled", but noted it turned into cheese. I mean, one way to make cheese is by simmering milk with lemon juice. I've always loved the cheesy sauce. It's been a while sine we've made it - now I'm craving it!
My daughters have always loved a dish in which milk behaves similarly: Pack slices of ham two deep into a shallow pan, cover well with milk, and simmer-boil until the milk cooks down and curdles into a sauce that tastes like heaven. Eat spooned over red potatoes boiled in their skins, then smashed, skins and all.
I just made this tonight. It was good but I felt that it had too much zing (like either too much cinnamon or too much zest, or too salty although I didn't put more than a 1 teaspoon salt). But once I deglazed the pot with some chicken broth, white wine, and milk. It tasted amazing!
I had my own variation already:
I skinned the whole chicken [easy and quick] then placed it in a caserole and added a full bottle of concentrated "Sweet n Sour sauce", plus some salt.
Then cooked it in a convection microwave, turning the chicken after about 15 minutes - uncovered for the first half hour.
Jamie's recipe specifically says to use a pot with a tight-fitting lid. That's your clue to cover this chicken! ;-)
I've also made this recipe about 5 times now and love it! I've documented some of my tips regarding this recipe here: http://dritgirl.wordpress.com/2013/03/27/food-dutch-oven-jamie-oliver/
I tried this last Thanksgiving and every guests loved it!!!
i am going to do this again for mother's day dinner ;)
My bird is about 5-6 lb. how should i mortify the ingredients?!
Last time I kinda just went with my guts.. it turned out great but I forgot how I mortified it..
@Counterpart, yeah, that's why I assumed it needed a lid. But he never actually says to cover it.
I see the recipe has been edited since I first posted about this, too; it now says to use a "snug-fitting" pot and doesn't mention a lid at all.
Since the first time you posted this recipe, I have made this dozens of times! it is the recipe I convince my neighbors and friends that they HAVE to make. :) i started growing a pot of sage just for this recipe (well, and brown butter sage sauce for pasta ;)
LOVE IT! :) It definitely ranks up there as one of my top recipes.
I've made this recipe but used lemongrass, lemon and coconut milk instead of lemon and regular milk. The dish smelled amazing when it was cooking and tasted even better,
This has been a favorite since you first posted it. I get ravs when I make it for people. So good!
Am I the only person who tried this and didn't love it? It came out bland and boring when I tried it. Did I do it wrong? I tried twice with the same results each time! Maybe I'll try again...
Yep, I make this one all the time. One of the things I love best about it is that it's so "hands-off" with the chicken--sometimes I'm just not in the mood to get my hands messy (and salmonella-y) rubbing butter and oil all over a raw chicken. So I love that with this recipe I just brown the chicken in the pot with tongs and/or a big fork.
Also--and I know I've made this comment before here, and I got the idea from another commenter's suggestion--I like to make the dish with rice. After browning the chicken, take it out and fry a cup of rice (plus some salt) in the remaining fat. Push the rice out to the edges of the pot and add the chicken and everything else. Add an extra 1/2 to 1 cup of liquid (milk or just water)--and check it a few times during cooking, if the rice gets too dry just add a little more liquid. You don't get all that sauce, but you end up with an amazing savory rice pudding instead. SO GOOD.
I made pork with milk last week and we thought it was just ok...will chicken yield better result?
Pork cooked in milk was better next day in a sandwich form.
I checked YouTube, and there's a German video that shows Jamie making this recipe. I didn't understand what in the heck he was saying, *but* I noticed that before he threw the chicken in the oven, he covered the chicken with what looked like wet parchment paper. So I'm thinking covering the chicken at least part of the cooking time is a good idea... ;-)
I printed this out years ago and finally made it for the first time this week! Chicken heaven.So so good.
I've made it a couple of times. I've also made the original version with pork (Marcella Hazan's recipe). They were... okay. Not stellar though. Now, the Zuni Café chicken and bread sald? That was amazing!!
It makes me wonder -- what am I doing wrong when I make this recipe? Why isn't it the amazing dish that everyone raves about?
I'd really like to set the record straight about this recipe... Even though it can be found on Jamie's site, I suspect it is not his recipe. He used to work at London's River Café, and Rose Gray and Ruth Rogers have it in their 2003 cookbook, River Cafe Cookbooks Easy. I'm guessing he picked it up while working for them.
I would skip the frying in a pan stage, just let the chicken brown in the oven, like a regular roast chicken.
Best chicken ever = Jamie Olivers rosemary and lemon chicken. Easiest and most delicious cold weather meal ever! From his Ministry of Foods. I'll try this one though and see if I'm convinced otherwise....
I will have to try this. But I also want to say that the buttermilk chicken from Amanda Hesser's NYT cookbook is my best chicken ever, and yes, better than my best zuni roasted chicken. You can check out my review on cookbooker -- here.
I love Jamie Oliver tho' I have yet to do this recipe. This definitely will make me want to give it a try!
OMG mmmmm it looks really delicious !! I cannot wait to try this receipt !
It is really a combination of two Hazan recipes: Pork braised in milk and lemon chicken. It is really really good. I make it with a small modification: I don't like sage that much, I use rosemary.
I love this recipe! Delicious every time and quite easy. However, I prefer to make it with just chicken legs than a whole chicken. It's easier, faster, and I think the meat of the legs is best suited for the recipe.
I sure am curious about this chicken now - esp. after reading the mixed reviews in the comments. I have a chicken in the freezer. I think I'll try this.
I made it a couple months ago & it is easy & super good.
Actually, I don't think it would brown in the oven. Too much milk in my experience. Still good though.
I think milk is a more versatile cooking liquid than most people realize, especially with so many people rejecting dairy products. There are probably a lot of old recipes that go back to farming communities that made good use of the abundance of fresh milk. I know my grandmother, who had grown up on a farm, often simmered various vegetables in a pot of milk instead of water-- ears of corn, sliced potatoes, quartered heads of cauliflower, green beans. It was all delicious.
It's the best recipe for chicken, ever.
Agreed. The best chicken ever. Don't knock it until you try it!
I'll try it and report back! I quite like the look of this method, too, from Manger, which also lets the oven do the hard work of browning:
I just made it last night. It is a pretty subtle dish, there isn't a flavor that dominates-- I was expecting a stronger lemon flavor, and it's in there, but underneath, behind the collective flavor--not standing out. I will definitely make this again--it's a luxurious soup-like chicken dish that is nutritionally dense and satisfying. What I would do next time-- mash the garlic cloves into the sauce after cooking. Offer some lemon wedges to anyone who wanted to squeeze a little fresh juice in just before eating (that would be me). And I would put 1/3 cup of rice into the milk at the start of cooking, as someone suggested earlier.
When I was cleaning up and storing the leftovers, I lightly buttered a piece of fresh bread and used it like a sponge to get every last drop of sauce out of the pan, and ate it. I can't remember the last time I was compelled to do that!
I made this recipe probably 7 years ago, and it was amazing. Probably my favourite chicken recipe ever. I don't eat meat now (only fish), but if I was to cheat, this would be the dish to cheat with
I've made this chicken a few times since it first appeared on this website. I don't absolutely love it, but for some reason I keep making it. Hmm. It's kind of weird - you can really taste the separate flavors/seasonings, so it's surprising as you eat it - especially the cinnamon. But dear god the aroma when you're cooking is amazing. And I was dubious about the lemon and milk - it does curdle and makes kind of cheesy blobs which sounds disgusting but poured over potatoes they're delicious. And yes eating the soft garlic spread on crusty bread is damn good. Yep - an odd recipe but I will make it again for sure.
I tried it today and liked it very much. Now I wonder if I can - because of the milk involved - make stock with the carcass or not. What do you think? And has anybody tried this with non-animalic milks as soy or coconut or even almond? Could be interesting.
Made this today. Whoever thinks this is the best chicken ever needs to get out more. It was good, but not great or close to being the best ever. But I should have known...who takes cooking advice from the British?
Agree, I made this for dinner yesterday and enjoyed it but not any more than I enjoy a simple roasted chicken (Thomas Keller's). I might make it again but I don't typically have milk on hand and I'm not sure I would buy it again just for this.
I can imagine subbing coconut milk for regular milk.
Please advise a big wuss: I have never roasted a chicken...I was vegetarian for 17 years, so the idea of handling raw meat gives me the willies. What exactly is involved in "browning"? Can I take a bird straight from the freezer and dump it in this large pot with copious amounts of butter and eventually move said pot into oven without ever touching it?
Hmmm.... I think I will try this using preserved lemon peels instead of zest.
You can't cook a raw chicken from frozen, ever. You need to defrost it first. This is for a variety of issues, not the least of which is food safety.
And you can't brown the chicken without touching it -- you have to move it around, and ideally, season it with salt and pepper before you brown it.
It's not so bad... the more chickens you prepare, especially if you roast them, the more comfortable with it you will get.
Wow, I have to try this!! I agree with the comments that coconut milk would be great and maybe some lemongrass. Bookmarking this one.
Just made this last night, it was good, but nothing resembling the descriptions from others who have made this. First, the milk did not separate into little golden cheesy chunks, it was just flavored milk. Second, there was a green oil slick on the top, I'm assuming from the sage. Questions for those of you who love this dish: What size vessel did you use? I used my QT dutch oven, and a 4 lb chicken. I don't think there was enough surface area for the liquid to evaporate. Second, do you use the juice or just the zest of the lemons? I got no separation at all, so I'm wondering if using the juice is what gets that done. Jamie doesn't mention the juice on his site, nor the size of the pan. I'd like to try it again, but this isn't the most inexpensive dish to make in my area!
Hmmmm beware hype. Made it tonight. Not the best chicken recipe of all time (but Kudos to @FaithDurand for mouth watering pics, copy and marketing). While recipe is super easy, the curdling and the fact that the chicken falls apart only defers your prep time till the end. Hide the dish from your man friend or squeemish dinner guests or risk leftovers. Garlic does make everything better.
This is a delicious and unusual recipe. I used chicken cut in pieces (much easier to brown). I also used olive oil instead of butter but next time I will either use butter or fully drain the olive oil after browning. The oil and the milk don't really mix so I was left with an unattractive (but very tasty) broth for dipping. A handful of mushrooms and/or potato pieces would probably be really tasty, too.
Also, I just want to add, that if you use the lemon zest as called for and not the white pith or any actual lemon juice then you shouldn't get any bitterness or curdling (save the lemon juice for cocktails!). That said, i wonder if a bit of brown mustard might add a tangy flavor, in case anyone absolutely will not use lemon...?
I made this recipe last night, this was a good chicken, not a great chicken. Julia Child's roast chicken recipe is the best chicken I have ever eaten. FOr a roasted chicken, hers would be my recipe.
What a great dish! Made it a couple of nights ago and it was good, but I want to try it again and slightly improve. Some comments:
- Love the simplicity.
- Definitely cover, my sauce would have been evaporated if I hadn't.
- 1 1/2 was too long in my convection oven--the breast was dry. Next time I'll only do 1 1/4.
- Noticed in Faith's photo that the breast is down. I'll do that next time, too. It should help keep the breast meat juicier.
- Cooking in a non-stick pot is a problem because you don't get the gunk at the bottom. Thus, I had to leave most of the oil in or I would have lost all that sauteed meat flavor. Thus, mine was greasier than need be, although to be honest, we didn't mind it much.
Can't wait to try it again and shorten the cooking time!
For me, this recipe was way over-hyped in the post. I made it and it was ok...just chicken.
I pride myself on knowing my way around the kitchen. This was the second to worst meal I have ever made. I don't understand what I could have possible done wrong to deserve such an awful dish compared to other's experiences.
Interesting, cooking chicken in milk. I just made it and am enjoying eating it. Nice and moist. However, having eaten Zuni's chicken at Zuni last week I can can, with that bird still lingering in my taste buds, declare that Zuni's version is far better. Of course, execution counts for a lot even with such an apparently simple recipe as this one.
@dianed440 You did nothing wrong, Its pretty copy and pictures, nothing more. A wonderful blog post to be forgotten.
I'm cooking it right now. I can see the confusion about the lid because he calls for a pot with a tight fitting lid, but then never says to put the lid on, so....
I did 45 min breast down with lid on, and then flipped the chicken and left lid off lid off. My curds are forming, and it smells wonderful. Searching with mashed butternut squash and braised kale.
Looking at the pot, I know that my dishwasher will not be giving this meal a height "ease of cleaning" rating.
Serving, not searching.
Ok. Post dining. The chicken was certainly tender, but I didn't really taste the flavors - maybe I should have gone outside away from the aroma for 15 minutes before eating.. My husband liked it, but not the sauce with the clumpy curds. And that pot is going to be a soaker for a few days before it comes clean. I don't think I'll make it again.
I took "snug fitting" to mean the pot relative to the size of the chicken... i.e. a pot just big enough for the chicken.
Meh. That's how my husband and I felt after making this chicken. I am a huge Jamie Oliver fan and this article really swayed me to try it, but this chicken was sadly disappointing. On the plus side, it does get very tender and falls off the bone, but the flavor of the sauce and chicken is really lacking in flavor. The lemon is undetectable. I prefer chicken with crispy skin and the braising method makes the skin chewy and not worth eating.
Made this last weekend. The meat turned out incredibly tender and fell off the bone as promised, but the drippings/juice/sauce ended up having a strange bitter flavor.
I'm not sure if maybe I got too much of the white when I was zesting the lemon or what, but it did not seem like "liquid gold" to me and I did not end up eating it.
Beware of superlatives! This chicken was "meh" at best.
Could you use chicken pieces rather than using a whole chicken?
I made this a few weeks ago for a weekend dinner. The chicken was good, but not great, and certainly not the best chicken ever. To be honest, the chicken tasted pretty much like any roasted chicken and was nothing to write home about, in my opinion. The sauce was good, especially over mashed potatoes. I'd make this again, though I probably wouldn't go out of my way to do so, especially if I didn't have sage on hand.
Sounds quite similar to a recipe I have on my blog. Instead of milk the chicken is roasted then yogurt is added towards the end creating a rich, tangy sauce.
Well the bird is in the oven....
Used my smaller cast iron ceramic pot
crammed 1/2 lemon, and 1/2 a juiced lemon, plus a couple garlic and about 3 sprigs of sage ( that surprisingly was still up and glad to see me after i brushed all the snow off it. No one was more surprised than me to see it alive and well in the pot covered in snow plus the -35, -45 weather we've been having awhile now. Sage is surprisingly weather proof...anyway getting back to the chicken) into the cavity
used 3/4 cup of buttermilk and 1 cup of reg milk (only cause I had the leftover buttermilk)
nuked it in the micro first to bring heat up. Threw in garlic cloves (not skinned) was debating weather just to cut the whole garlic down the middle width wide and throw it in, or take the cloves apart. Ended up taking them apart. No reason really, but that's what I did.
At first I loaded up the bottom of the pot with( cut width wise the length) cecile Potatoes..a fancy purple skinned larger than fingerling style. Only because that's what I had. Anyway after putting the browned chicken on top of the potatoes, the lid wouldn't fit tightly, so I fished out the potatoes and whatever else ended up down there. Placed the chicken back on the bottom, breast side down. And smoushed the potatoes around the side. Had to really cram them in cause I used a smaller pot. But they fit.
Sprinkled the lemon juice over everything, them the hot milk mixure, the fresh sage and the lemon zest. Don't have cinnamon stick so maybe I should sprinkle some cinnamon (haven't yet decided)
It's only after doing all this that I read all the comments about how mehhhh this thing was.
I hope everyone is wrong...or you all did something wrong....or my pot is special...Or something other than it kinda sucks. Cause I have great expectations.
I remember seeing this on Jamie's television program, he actually covers everything with wet scrunched up parchment paper, rather than a lid. I tried to find the episode, but there weren't any english versions available. Here's one in Dutch (I think): http://youtu.be/MqioC0Z4BHs?t=4m12s
Truth be told, this is in no way the best chicken recipe of all time. I love how the chicken falls off the bone, but that is all I will give this recipe. The rest is unimpressive and especially disappointing after the wonderfully descriptive recipe review and subsequent raving comments. The recipe review was written very well and had me convinced to christen my newest addition of Le Creuset cookware with it. I was sad when I served it to my family and at the most they considered it edible. I am in agreement with them. Perhaps with coconut milk this dish would much better, and round out the palate. I do appreciate cooking chicken in milk...just not with lemon and cinnamon. A previous comment suggested making a salmon chowder with the left over sauce and this is a an excellent idea. The flavoring is more for fish and falls short of being a tasty Asian dish if weren't lacking that extra umph. I will not be making this recipe again.
Found the program on YouTube in english! What he does on the show is slightly different than in the recipe so I recommend watching. Mine is in the oven right now. Here's hoping for delicious results (it smells yummy enough!)
Alright, so the chicken was delicious, probably one of the best I've ever made. Really simple to make too. The sauce is SO. YUMMY. but looks so gross. I was trying to figure out how to blend it up to make it look somewhat better, or maybe strain it? But then I got too hungry trying to figure it out. Will make again and try to sort out the sauce. I'm thinking of maybe peeling the garlic and making a bouquet garni (or two) with the sage, lemon zest and cinnamon stick, then I can remove those pieces before blending the curds back into the sauce? Hmm...
For what it's worth, the husband ate his without sauce and said it was delicious.
I followed the recipe exactly, but have to say this was a huge disappointment. I must have used too little of both lemon and sage, the exact amounts should have been stated better. I used the zest of two lemons and a large handful of very fresh sage, but this was bland. Smelt good - tasted nothing! I liked the cooking method in the Le Creuset, but will not be making that chicken again like that! I'll watch the video mentioned above to see if anything is forgotten in the recipe.
Watched the video now!! No wonder it was bland, the recipe doesn't say to stuff the lemons inside the chicken, which is what I always to with my chicken and orange/basil dish, which is really good. Stuffing the schicken with lemons and sage will make all the difference, and he also uses much more butter than the recipe says.
Forget the recipe, I'm trying again following the video!
I made this for the first time a couple of months ago - and I'm making it again today. I don't have any sage so I'll use some rosemary instead.
I browned the chicken, cooked it for an hour with the lid and too kit off for the last half hour. I loved it - I found that the chicken took on a subtle cinnamon flavour from the sticks and was incredibly tender. The saucy stuff, although not pretty, was delicious over rice.
Start with a GOOD chicken - organic, free-range, the best you can get. Makes a big difference. After browning the bird, remove it for a minute and just toss the garlic cloves in that oil/butter for a few minutes, and the cinnamon stick, too just to warm them up a little Warm the milk ( you can put the garlic and cinnamon and lemon in the milk as it warms) before pouring it over the chicken - it takes a long time for the oven to get that milk hot. It's a classic braise: meat browned first, then submerged in liquid, and cooked in the oven with the lid on. Edna Lewis did a great pork roast cooked in milk that had similar results.
i just made this tonight. wanted to like it but it's weird. i think it was the cinnamon but i felt vaguely queasy while eating this. i like the sage, lemon, garlic. maybe i'll try a braise with those ingredients but no milk, just stock.
i have a couple of Edna Lewis books, i'll have to look for that pork roast in milk recipe.
My husband and I made this for a dinner party last weekend. YUM! We didn't have enough leftovers to have lunch the next day, so we added water to everything in the pot and boiled everything for a little while, strained it, picked the meat from the bones and added the juice of a lemon and basmati rice for the most delicious lemon-chicken soup!
Yum! I'm sold. I will not go so far as to say it's better than roast chicken, but it runs a pretty close second. Very easy to prepare, and it does seem as though it would lend itself to lots of variation. I'm going to try it next with Chinese red-cooked spices (cinnamon, star anise, fresh ginger and soy sauce.
I used whole non-ultrapasteurized milk and it just disappeared, as some other commenters mentioned--no curds. My favorite part was actually the skin. The part above the braising liquid (with the chicken face down) was lovely and crisp, while the submerged portions just melted in the mouth. Normally I am squicked out by flabby, soft boiled chicken skin but this was a whole different creature. The sage leaves similarly melted into the sauce--I was worried they would be tough and chewy, but they were perfectly edible. The white meat did end up rather dry.
Should I reduce the cooking time if I'm using bone-in breasts only? I have all the ingredients for this recipe but with the mixed reviews I'm hesitant.
My local Asian grocer packages all herbs as "Vegetable" so I mistakenly picked up menthi leaves instead of sage. Luckily it turned out super tasty all the same!
I've come across this recipe over and over again for the last 5 or 6 years. Finally decided to try it. Holy hot damn! It's amazing. Gave the recipe to my girlfriends and they love it too. The only thing I changed was adding a bit more sage and more lemons. But not by much. Def a must!
Can you do this in the slow cooker?
I tried this yesterday and it was WONDERFUL.
I'm not sure why everyone is so 'disgusted' at the idea of curdling milk with lemon. Have they heard of buttermilk? How do they think cheese is made? Cottage cheese? Weird.
Anyway, I left the lid on for 45 and took it off for 45. I think I'd like it a tiny bit crispier so I'll only leave the lid on for 30min next time. Also, I substituted 2 heaped tsp of dried sage for fresh and that amount seemed perfect.
Made this for the first time tonight and loved it! Follwed the recipe exactly, except I cooked it breast side down and covered for the first hour, then flipped and left uncovered for 20 more minutes. Once flipped it browned easily which is key because I like crispy skin. Meat was tender and ultra juicy. I think the key to this is quality of chicken and milk. Flavorless milk will result in flavorless sauce. I'm lucky to live in a place where I can get fresh cream top milk, so if you can get it I'd suggest it. I think it's pretty easy as well, one pot to sear, cook, and the sauce is already made. Love that.
When I first made this chicken I accidentally grabbed my allspice grinder instead of the pepper grinder. When I realized it, I just went with it and it tasted amazing. Now I always use allspice instead of pepper.
I made this and while the chicken was good, I was unwhelmed by the sauce - it just seemed really flavorless.
I've made it twice. The first time, I used goat milk kefir instead of milk. Yes, goat milk kefir. Why? Because on it's own it was pretty vile, but it was local & organic and I didn't want to waste it. It was delicious! The sauce had a tang to it reminiscent of butter milk, but not overly gamey. The next time I made it with a can of coconut milk. It didn't thicken up like regular milk would, but it still made a decadent sauce. So easy. AND this dish is so easy to prep, in the oven in about 10 minutes.
Well, I haven't made this recipe yet but I love most of what Jamie Oliver does so tomorrow night I will be serving this up for close friends who are coming for dinner. How's that for blind faith!? I will let you know how it goes...
I somehow managed to screw this up. The milk was very curdled and gunky and I had to strain it, which left the remaining sauce very thin. The sauce really didn't taste lemony at all, in fact it was not flavourful. The sauce just was not properly balanced, no tang. The cinnamon came through very strong. I wonder if it's because I left the lid on for half the cooking time.
I will try this again, the chicken itself was very nice and tender. However, next time I think I'll put wine, lemon JUICE and milk.
I'm not ready to give up on it just yet.
I am going to try browning the chicken in Ghee! It tastes buttery, since it is made from butter, but has a high smoke point.
Oh my, can't wait to try this! Lovin' all the variations from everyone too!
I'd forgotten about this recipe. Thanks for the reminder!
One of the last times I made chicken in milk was during my kitchen reno. I cooked it on an electric burner my sister loaned to me and it was phenomenal. Easy to make (considering I was without a proper kitchen) and the memory resonated with me for a long while.
My family of four will love this! We eat a lot of chicken prepared in a variety of ways through out the month and I've been looking for a sexier way to make a whole chicken. This is definitely on my "test kitchen" list. Thank you!
Sounds odd but there are lots of examples of milk and lemon going together. Ever heard of creamy limoncello? I was introduced to this version as 'latte della gallina' (hen's milk. Weird, I know) and uses UHT milk instead of fresh.
Can this be made with chicken breasts or thighs, rather than the entire chicken?? I would love to try this, however I do not have a need for an entire roasted chicken.
Do you think you could do this in a slow cooker? Brown the chicken first then dump it all in the cooker?
I agree with you about the lid off for the last half hour - sauce gets richer and a few crispy bits on top are always welcome! This is a delicious way to cook chicken and I do a couple of different variations <3
I just tried this recipe tonight - followed the video instructions. I was skeptical because so many people were underwhelmed. I was especially skeptical about the cinnamon, because cinnamon in savory dishes ALWAYS makes me queasy. But I hate to stray from the recipe on the first go-round, so I included it. This is truly amazing. I've never braised a chicken this successfully. The sauce is indeed liquid gold. I don't understand why it is so sweet, though. I would prefer a tad less sweetness in the sauce, but nevertheless it is wonderful!! I don't even taste the cinnamon, but I'm sure it adds complexity to flavor of the sauce. The only things I did differently were the following: 1. My chicken was not organic, 2. I covered it with wet parchment paper AND a lid for the first 45 minutes of cooking, 3. I cooked it breast-side down, and 4. after it was done, I removed the curdled sauce (which was ugly), blended it then returned it to the pan. (I removed the cinnamon stick first). I had cream on hand to smooth it out, but it was smooth and velvety on its own, so I didn't have to use it. I served the chicken over roasted yukon gold potatoes and poured more of the sauce over the whole thing. I'm dumbstruck as to why this recipe didn't turn out for some folks...I won't be using another braised/roasted chicken recipe for a while.
I'll be making this tomorrow for brunch. Since I'm in Thaniland, I'll be substituting the milk for coconut milk, and the herbs with lemongrass, kaffir lime leaves and galangal root. Wish me luck.
This sounded so good and I was so disappointed. I couldn't taste the lemon, the herbs, the cinnamon or the 10 cloves of garlic. Will stick to a roast in future. Sorry!!
i made this chicken soon after i came across your blog post about it. it is seriously the most magical chicken i have ever tasted. the sauce was insane. i cooked it with coconut milk since i am lactose intolerant but kept all the other ingredients the same. it is my go-to chicken recipe now since i can't imagine another recipe tasting better than this.


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MONDAY, Sept. 23 (HealthDay News) -- A drug formerly used to treat the skin condition psoriasis shows promise in treating type 1 diabetes, according to a new study.
Both psoriasis and type 1 diabetes are autoimmune disorders. The drug alefacept (Amevive) is an immune-suppressing drug that was used to treat psoriasis but was withdrawn by its manufacturer in 2011. The drug maker, Astellas Pharma U.S., said at the time that "business needs" led to its decision to pull the drug from the market.
The new study included 49 type 1 diabetes patients at 14 medical centers in the United States. Thirty-three of the patients received weekly injections of alefacept for 12 weeks, followed by a break of 12 weeks and then another 12 weekly doses of the drug. Sixteen patients received a placebo on the same schedule.
The clinical trial's main outcome was a measure of how well the pancreas could secrete insulin in response to food, two hours after eating. Using this measure, the researchers found no significant differences between the two groups of patients.
They did, however, find a significant difference between the two groups of patients four hours after eating. The patients who received alefacept showed maintained insulin secretion, while insulin secretion in the placebo group decreased. (People with type 1 diabetes don't produce insulin, a hormone needed to convert food into energy.)
The researchers also found that patients who received alefacept showed no significant increase in insulin use during the course of the clinical trial, but patients in the placebo group did. And 12 months after starting treatment, insulin use by patients in the placebo group was significantly higher than in the alefacept group.
Patients who received alefacept also had few episodes of low blood glucose levels (hypoglycemia), which are a common and dangerous occurrence in patients requiring insulin shots, according to the study, which was published in the Sept. 23 issue of the journal The Lancet Diabetes & Endocrinology.
The findings suggest that alefacept preserved the body's ability to produce its own insulin, said study leader Mark Rigby, of the Riley Hospital for Children in Indianapolis, and colleagues.
"Alefacept is the first targeted biological drug assessed in patients with new-onset type 1 diabetes that significantly depleted the T cells that attack the pancreas in type 1 diabetes, while preserving other immune cells that are important for pancreatic function," Rigby said in a journal news release.
One expert noted that researchers are slowly but surely finding a way to fight type 1 diabetes.
The trial "is an important prospective study that shows a psoriasis drug altering the T-cell balance and helping to control diabetes type 1," said Dr. Spyros Mezitis, an endocrinologist at Lenox Hill Hospital in New York City.
"Alefacept, by increasing the T-cells that prevent attack and depleting the T-cells that attack the pancreatic beta cells, resulted in more insulin production in newly diagnosed type 1 diabetics," Mezitis said. "Although studies of longer duration and with more patients are required to confirm these data, bioresearchers are finding new ways to alter the immune response and stop type 1 diabetes."
More information
The Nemours Foundation has more about type 1 diabetes.
SOURCE: Spyros Mezitis, M.D., endocrinologist, Lenox Hill Hospital, New York City; The Lancet Diabetes & Endocrinology, news release, Sept. 22, 2013
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Stunts and a 'sexy' new image: John Travolta reveals all as his new thriller debuts
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Mother's Day
I'm drawing a blank for Mother's Day (Sunday, May 8, lunch/brunch).
We will be 6 fairly adventurous diners. In the past we've enjoyed Bar Boulud, Marea, DB Bistro Moderne, Oceana, Molyvos, and Union Square Cafe.
I'm thinking of Lincoln, the Modern Bar Room, or Maialino, which I like a lot, but I'm open to other ideas, including maybe an early dinner instead of brunch.
Anywhere in Manhattan, price not an issue (though not Per Se for this occasion). Thanks!
Per Se
10 Columbus Circle, New York, NY 10019
871 7th Avenue, New York, NY 10019
120 W 49th St, New York, NY 10020
Bar Boulud
1900 Broadway, New York, NY 10023
2 Lexington Avenue, New York, NY 10010
re: ellenost
My mother loves Bouley, but were were just there recently for a birthday celebration. I'll take a look at their Mother's Day menu though. Thanks for the tip!
re: ellenost
Ellen, do you know how much the lunch will cost?
re: coasts
The 5 course lunch is $95 per person.
You couldn't get me into a restaurant on Mother's Day. That said....
Cafe Boulud is high on my list of favorites. Chef Gavin Kaysen is cooking some of the best food in the city right now, and his new spring menu is fabulous. We had a sensational dinner there a few weeks ago and another absolutely thrilling dinner two days ago. Service is cordial and polished, and the ambiance is lovely. You can check to see if they are offering their regular menu or a special one for Mother's Day.
Cafe Boulud photos here: http://www.flickr.com/photos/11863391...
and here: http://www.flickr.com/photos/11863391...
Another excellent option is Ai Fiori. We were just there for the second time, and the food both times was superb.
Ai Fiori photos here: http://www.flickr.com/photos/11863391...
and here: http://www.flickr.com/photos/11863391...
We plan to try Marc Forgione, either brunch or Sunday Supper.
Marc Forgione
134 Reade Street, New York, NY 10013
I just received an email from EMP indicating that the restaurant will be open for lunch and dinner on Mother's Day with a four course menu. The email did not provide any details though. I guess I'll check their website over the next several days.
Eleven Madison Park
11 Madison Ave., New York, NY 10010
re: H Manning
You're better off calling to get the details. They were open last year on Mother's Day but iirc, there was never anything about it on the website.
Tocqueville's three course prix fixe for Mother's Day is $64 for lunch and $75 for dinner.
1 East 15th Street, New York, NY 10003
For Mother's Day we ended up at Lincoln which has a new $28 brunch prix fixe for two courses.
We tried several new dishes, including a wonderful fava bean soup with ricotta dumplings. the pappardelle with veal, and the halibut with mussels and saffron. The kitchen sent us complimentary sides of roasted mushrooms and eggplant parm which everyone loved.
The desserts were new and included stracciatella, spumoni, and torrone gelati, and prickly pear and fennel sorbets - definitely unusual and quite delicious.
We sat in the front room with high ceilings facing Avery Fisher Hall. Lots of sunshine streaming through the glass walls. Service was great - a bit more relaxed than usual, with a more congenial tone. Definitely one of the nicest brunch venues in the city.
142 W 65th St, New York, NY 10023


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KISS and Def Leppard kicked off their joint tour earlier this week and a tour source tells ABC News Radio, "It's off to a great start."
KISS is calling this its 40th anniversary tour -- though they formed in 1973, the band's first tour didn't begin until a year later -- and singer Paul Stanley says, "We started building a legacy at that very first show and it's never veered from that. So going out on a 40th anniversary tour is just a way to put our eight-inch heels firmly back on the ground and let people know the legend lives [and] everything they heard remains true."
The set list includes all the signature KISS classics, what Stanley calls "songs of victory." "[It's] a source of incredible pride and accomplishment," he says of the band's tunes. "Each one of those songs is a celebration of going against all odds, going against the critics, going against the people who didn't like us, and winning."
In the decades since KISS began, they've gone from being pioneers in the use of pyrotechnics in concerts to being surrounded by younger bands trying to out-perform their predecessors. Not to worry, says Stanley. "When we started, there were no shows like ours," he said. "[Now it's] reached a point where many bands [have] KISS shows. Any band with money can do a KISS show, but no band can be KISS."
Tour dates are as follows:
6/23 -- West Valley City, UT, USANA Amphitheater
6/25 -- Denver, CO, Pepsi Center
6/27 -- Ridgefield, WA, Sleep Country Amphitheater
6/29 -- Auburn, WA, White River Amphitheater
7/2 -- Concord, CA, Concord Pavilion
7/3 -- Wheatland, CA, Sacramento Valley Amphitheater
7/5 -- Irvine, CA, Verizon Wireless Amphitheater
7/6 -- Chula Vista, CA, Sleep Train Amphitheatre
7/8 -- Los Angeles, CA, The Forum
7/9 -- Phoenix, AZ, Ak-Chin Pavilion
7/12 -- Austin, TX, Austin360 Amphitheater
7/13 -- Dallas, TX, Gexa Energy Pavilion
7/15 -- Cincinnati, OH, Riverbend Music Center
7/16 -- Nashville, TN, Bridgestone Arena
7/18 -- Atlanta, GA, Aaron's Amphitheater at Lakewood
7/19 -- Charlotte, NC, PNC Music Pavilion
7/20 -- Raleigh, NC, Walnut Creek Amphitheater
7/22 -- West Palm Beach, FL, Cruzan Amphitheater
7/23 -- Tampa, FL, MIDFLORIDA Credit Union Amphitheater
7/25 -- Bristow, VA, Jiffy Lube Live
7/26 -- Holmdel, NJ, PNC Bank Arts Center
8/1 -- Mansfield, MA, Xfinity Center
8/2 -- Atlantic City, NJ, Boardwalk Hall
8/3 -- Camden, NJ, Susquehanna Bank Center
8/5 -- Saratoga Springs, NY, Saratoga Performing Arts Center
8/6 -- Wantagh, NY, Nikon at Jones Beach Theatre
8/8 -- Virginia Beach, VA, Farm Bureau Live at Virginia Beach
8/9 -- Scranton, PA, Toyota Pavilion at Montage Mountain
8/10 -- Hartford, CT, The Xfinity Theatre
8/12 -- Toronto, Canada, Molson Canadian Amphitheatre
8/13 -- Darien Center, NY, Darien Lake Performing Arts Center
8/15 -- East Troy, WI, Alpine Valley Music Theater
8/16 -- Tinley Park, IL, First Midwest Bank Amphitheatre
8/17 -- Minneapolis, MN, Target Center
8/20 -- Des Moines, IA, Wells Fargo Arena
8/22 -- Noblesville, IN, Klipsch Music Center
8/23 -- Clarkston, MI, DTE Energy Music Theatre
8/24 -- Burgettstown, PA, First Niagara Pavilion
8/26 -- Cuyahoga Falls, OH, Blossom Music Center
8/28 -- Maryland Heights, MO, Verizon Wireless Amphitheater
8/29 -- Tulsa, OK, BOK Center
8/31 -- The Woodlands, TX, Cynthia Woods Mitchell Pavilion
Follow @ABCNewsRadio Copyright 2014 ABC News Radio


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Tim Allen on Raising a Daughter
Jimmy and Tim talk about Jimmy's new baby girl.
Jimmy and Tim talk about Jimmy's new baby girl.
Tim talks about his love of gadgets and he reveals that he has a murse.
There it is.
Boyd rides a sheep, while Kristin learns to let go.
If you're having one, you need a background check.
Everyone except Mike, that is.
Mike laments the way we prioritize feeling good over results.
Mike is angry that no one understands the concept of saving money anymore.
A tale of politicians and teenage boys.
It might just kill you.
Spoiler alert: He doesn't love it.
With guest star Jonathan Taylor Thomas.
A touchy conversation with the neighbors.
Maybe you need a thicker skin.
Willie and Si talk shop with Mike Baxter.
JTT hosts his former dad.
The Inglorious Baxters return with another hit!


text:
Clarks Bushacre Chukka Boot
Compare at $100.00
Find It In Store
Item # dsw12prod4010277
If you're looking for a shoe that delivers comfort, quality, and style, the Bushacre desert boot from Clarks is a perfect match! This lace-up leather chukka provides all day comfort with its foam cushioned footbed, and looks great paired with jeans or khakis for a casual day out.
Check out the Clarks Bushacre featured on our blog!
- Leather upper
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- Round toe
- Synthetic lining
- Cushioned insole
- Synthetic sole
- Imported
- View more Men's Clarks Shoes
By: rckismet
Location: US
May 21, 2014
Great pair of boots
"Stylish, comfortable, true fit"
April 16, 2014
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By: RugbyStar
Location: Kentucky
January 27, 2014
Clarks Bushacre Chukka Boot
"I was a little nervous when I ordered these shoes because I normally wear 13's but I had heard they run big so I went ahead and purchased the 12's. They were slightly tight when I first tried them on but after one night of wear they stretched out fit perfectly! I would definitely suggest sizing down at let a 1/2 size unless you have a very wide foot as the 13's I tried on in store were quite long. As for the look the dark brown leather with lighter sole was exactly the look I wanted. I even received multiple comments on they from my friends the first time I wore them. Shipping was great as always as I received them 3 days earlier than expected. Thanks DSW!!!"
By: mhgctmhx
Location: ny
January 09, 2014
clarks bushacre chukka boot
"I got these for my boyfriend for Christmas and they fit perfect! He loved them and I was happy that I paid a good price and he was also happy. DSW is the best website for shoes. I would recommend this shoe to any guy!"
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Lady Sharks play to win every night, even when totally overwhelmed. A 51-15 loss to Hernando Christian Academy didn't start out like a loss when Cedar Key girls fought the Hernando Christian reserve players to a standstill, forcing an 8-8 tie in the first quarter.
HCA head coach Jim Bragg sent in the starters as the second quarter began, but they, too, struggled against the hungry Lady Sharks.
A great loss isn't quite an oxymoron. It's the one where you did pretty much everything right.
Cedar Key boys played Hernando Christian almost perfectly Thursday night, playing good defense, keeping turnovers low and free throw shooting high.
It wasn't quite enough to avoid the last-second, 55-53 loss.
HCA had a couple of pieces that were just unstoppable, in can't-miss shooter Martin George and big man Clay Kessler. Both of them dogged the Sharks shot for shot, and Kessler was both the irresistible force and the immovable object around the basket.
Cedar Key Journalism welcomes new writers
By Zoe Stuber
The journalism class at Cedar Key School acquired two new students this week. The students are Josh Berger, seventh grade, and Justin Esposito, seventh grade.
The boys will officially begin during the new term after holiday break, but have been working during the last few weeks of the first semester. Since the students are in middle school, Josh and Justin were required to have two teacher recommendations in order to join the high school class.
This past summer, the Florida Department of Education warned school districts across the state that a general revenue shortfall could lead to a 4 percent cut in funding.
Deterioration of the housing market was fingered as the main culprit.
Lo and behold, they were right, as each district had their take shaved by 4 percent.
In Levy County, that added up to slightly more than $634,000.
Now just three months later, more storm clouds are on the horizon.
"The nobles of the nations assemble as the people of the God of Abraham, for the kings of the earth belong to God; he is greatly exalted." (Psalm 47:9 NIV)
If anything like mine, kitchens everywhere have had a steady stream of baking and cooking going on during this entire month. This year I am finished early with all the baking of treats that Jim likes to have around and that we give as gifts. My big table is cleared and everything put away for another year and now I am going to enjoy the remaining days leading up to fixing Christmas dinner.
My wife and I were talking about our doctors and how they have changed over the years. For one, they no longer make house calls. You're lucky if you can even get an appointment in a doctor's office nowadays.
Doctors are so busy they only take clients by referral. If they're full up,you can't even get an appointment with a referral. My wife's doctor has so many clients he doesn't even know her. He has to look her last visit up on his computer to know what happened the last time she was there.
Happy Holidays, everyone.
The recent cold front brought in some much-needed rain, but blew into town like a named storm.
This front will likely be the final straw for flats fishing out front, which is good news for those with go-devils, jet foot propulsion and, of course, airboats.
The deeper creeks in the backcountry can really hold a good mix of fish in the winter. Often times, from one anchor you can catch reds, trout, sheepshead, flounder and black drum, often in impressive numbers.
Mark your calenders!
By Claire Brown
Monday, Dec. 17 - Spelling bees will be held in the fourth and fifth grade classrooms at 8:30 a.m.
Tuesday, Dec. 18 - The fourth and fifth grade spelling bee will be held in the auditorium; the AR Prize Store will be open; Varsity basketball hosts Meadowbrook - girls play at 5 p.m., boys play at 6:30.
Wednesday, Dec. 19 - Early release, high school and middle school exams. The Cedar Key Eagles Club will be here from 8 a.m.- noon for elementary students' Christmas shopping.
Corporal Eddie Merritt and Officer David Perry extend their personal gratitude to the volunteer firemen, their wives and other individuals who assisted them in the fingerprinting of our children during the annual Santa Claus gathering at the city Community Center on Dec. 3. Approximately 78 children had their fingerprints, photographs and information completed during the extravaganza, with approximately 25 more cards completed, but time did not permit all of them to be fingerprinted that evening.
Copyright © 2014
The Cedar Key Beacon is your source for local news, sports, events, and information in Levy County and Cedar Key Florida, and the surrounding area.


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Shop Now & Save 10% on Laguna Tools
October is the month to save on Laguna Power Tools at Woodcraft.
Shop & Save 10%
RIKON Benchtop Bandsaw Now $90 Off
This little beaut will fit in any shop!
Get Yours $199.99
Save $500 on Nova DVR XP Lathe
Don't miss your chance to save $500 on this "intelligent" lathe.
Now Only $1,899.99
Look up product instructions, videos and articles about your favorite tools using our Learning Center.
Join us on your favorite social network! Share your projects and learn from other woodworkers.
Please Note: This item can only be shipped ground to the 48 contiguous states. Some
items cannot be shipped via air due to being flammable, magnetic, contains batteries,
hazardous fumes or where contents are under pressure. Please use a physical address
not a PO Box during checkout.
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One of the best investments to date
Rockridge, Oakland, CA
About Me
Avid Do-It-Yourselfer
Best Uses
Comments about
ONEIDA AIR SYSTEMS Super Dust Deputy Molded Cyclone Only
I have been wanting to improve my dust collection system for a long time, but could not come to spend the big dollars for a two stage system. Then when Woodcraft decided to offer the Oneida Super dust Deputy, I decided to give it a try. I waffled back and forth about which to buy, the ABS or metal model. I decided to try the ABS model. I opened the box and examined the contents and cyclone. I was impressed with the construction of the cyclone, with the built in air ramp and square inlet. Nice job Oneida.
I found a 20 gallon steel open top drum to mount my cyclone on. The height was perfect, and it was easy to cut the opening in the drum and mount the cyclone. Oneida includes all the hardware parts needed, except I substituted a super sticky double stick foam tape, instead of using the foam that was supplied. I had to sleeve down the openings to 4".
I had to purchase the hose adapters to reduce to a 4" hose to match my dust collector, Too bad they don't include the adapters to do this. I also had to heat the moulded openings to accept the adapters, but that was pretty easy. Just don't overheat the ABS.
Connected the whole thing to my Jet DC-650 and mounted a separately purchased Dust Dog pleated filer canister and what a surprise. More volume, CFM's increased dramatically. On my first test run, I didn't replace the filter bag on the dust collector. A puff of dust came out but soon stopped. I pushed through some saw dust and fine dust and nothing came out. I was really surprised that this separator cyclone was getting everything before reaching the filter and filter bag.
The only thing about a two stage is having the space to have one, I had to move some stuff around to fit mine in. But if you are tired of breathing hazardous dust and emptying that old dusty filter bag, get one of these, you'd be hard pressed to find a better solution. My Woodcraft salesman was wonderful and they are alway helpful.
Bottom Line
Yes, I would recommend this to a friend
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text:
NIH Update
NIH Clinical Center to Track Radiation Doses from Diagnostic Imaging
On February 1, the NIH Clinical Center announced in the Journal of the American College of Radiology that the amount of radiation patients receive during CT scans and other radiology procedures performed at the center will be recorded in their electronic medical records.
Scientists have recently expressed concerns that people may receive too much radiation from diagnostic imaging, and that such radiation exposure has been inadequately monitored.
"All vendors who sell imaging equipment to…the NIH Clinical Center will be required to provide a routine means for radiation dose exposure to be recorded in the electronic medical record. This requirement will allow cataloging of radiation exposures from these medical tests," stated Dr. David A. Bluemke, director of the Clinical Center's Radiology and Imaging Sciences, in an accompanying press release.
Vendors also must provide a means for radiation dose exposure to be tracked by patients in their own personal health records.
Too few patients are seen at the NIH Clinical Center for these data to provide a population-based assessment of cancer risk from low-dose radiation. For such a study, "the accumulation of medical testing doses of hundreds of thousands of individuals in the United States over many years will ultimately be necessary," said Dr. Bluemke. "We encourage all medical imaging facilities to include similar requirements for radiation-dose-reporting outputs from the manufacturers of radiation-producing medical equipment."


text:
Group trying to recall Maricopa County sheriff
PHOENIX -- A political group has filed paperwork with the Arizona Secretary of State's office to launch a recall campaign against Maricopa County Sheriff Joe Arpaio.
Respect Arizona will need to collect more than 350,000 valid signatures in the next 120 days to force a recall election.
The 80-year-old Arpaio was elected in November to his sixth consecutive term in office.
He filed paperwork last week indicating that he plans to run again in 2016.
In a statement Thursday, Arpaio say he believes the recall effort is over his stance on enforcing laws including those pertaining to illegal immigration.
Arpaio says if people insist on a recall drive, he believes county voters know exactly ``who they want in office and they won't be fooled by outside special interests.''
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Help Me Cure a Ham from Scratch!
Good Questions
Q: I'm planning on making a ham for Christmas...from scratch the way my Jamaican grandfather used to. I've done a bit of research online and most places recommend curing it with "pink salt" (aka: Prague Powder or Cure #1)
I recently moved from Brooklyn to Reno and spent a full day running around trying to find Cure #1. Finally, a butcher sold me about 1/3 lb of it.. except, its not pink. All of the sources I've read have said that Cure #1 = Pink and Cure #2 is White. The butcher said that he uses this white cure to do his hams, but I'm concerned because this is my first venture and I'm hoping not to poison the in-laws :(
Does anyone have any tips or guidance for me? Help, please!
Sent by Toni
Editor: Toni, we have very little experience (read: none!) with curing meat ourselves, but your experiment sounds both fascinating and delicious! Here is a little more information about the curing process that might help answer some questions:
• Food Science: How Meat is Cured
• Good, Bad, and Ugly: Nitrates and Their Role in Preserving Meat
• How to Cure Corned Beef
Readers, do any of you have experience with curing meat?
Related: Flavor Boosters: Ham Hocks
(Image: Martha Stewart)
4 Comments
Actually, you've got it backwards. #2 is pink, #1 is white.
Try the website "hunter, angler, gardener, cook"
This site is amazing for how to cure all kinds of meats and amazing recipes as well.
I know this is a bit late for a christmas ham but call Mike at Wolf Pack Meats (they're on east McCarran just south of the river. The student learn to cure several types of meats so they probably have all kinds of mixes on hand and they can tell you how to cure meat safely. They're also the best source for grass-fed and non-factory-farm meats in town and all the sales go directly to supporting the program.
Thanks for all the tips. I ended up using the "cure" and brining my raw pork leg for a few days. Borrowed the in-law's smoker,smoked for an hr and a half then baked for about 5 hrs at 350. It was delicious! A tad salty.. but very flavorful. No more store bought spiral ham for me! I was anxious the whole time while eating and for several hours after. But, we all survived :)
Thanks to Katlian for the Wolf Pack tip.. I checked out their website and they seem terrific.


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Las Vegas • Authorities have identified a 16-year-old Utah girl who was killed in a southern Nevada rollover that also injured six other people in the car.
The Clark County coroner says Stephanie Rodriguez of Spanish Fork was killed in the rollover about 7 p.m. Friday on Interstate 15.
|Join the Discussion
|Post a Comment
Nevada Highway Patrol officials say 40-year-old Sonia Rodriguez was driving a Chevy Blazer near mile marker 102 when a tire started to deflate. She lost control of the vehicle, which rolled over several lanes and into the median.
The teen was ejected and died at the scene. A 37-year-old woman and a 9-year-old boy were airlifted to a hospital.
A 19-year-old woman and two girls ages 16 and 7 were taken to a hospital by ambulance.
All were from Spanish Fork.
The Associated Press
Copyright 2014 The Salt Lake Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


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Responsibly Raised Animals
for Healthful Food
Over the past few years we have transitioned from a retail nursery to a farm and nursery specializing in growing food & other products for healthful living..
Click here for more...
We have a fresh batch of lamb as of 8/20/2012.
We have a full array of cuts from rack of lamb to blade steaks to soup bones and everything in between.
Lots of our famous lamb sausage available! Spicy Andouille and Mild Bratwurst
Catch us on Saturday, Aug. 25 at the Proctor Farmers' Market and Aug. 23 at the Queen Anne Farmers Mkt. in Seattle.
Shop our online store 24/7
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Saturdays from 9am to 2pm
Visit our online store:
Shop for our Meats, Pet Treats, Woolly Things, Body Products & other goodies.
Get rid of grass lawn & put in something tasty. In the Puget Sound area, there is no reason in the world not to have a landscape that looks, smells, and tastes wonderful all twelve months of the year.
See some of our work.
Andean root Vegetables!
Oca, Yacon, Ulluco
Three tubers have been staple food crops for various cultures in and around the Andes Mountains for hundreds of years.
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All three of these plants will grow vigorously during the summer and will start producing potato-like tubers only after temperatures get colder in autumn. Ulluco is harvested in Sept. and Oct. Oca and Yacon can be harvested throughout winter. Our climate in the Puget Sound area is perfect for growing these exciting new/old crops.
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Wide-fitting sleeveless blouse in chiffon with concealed buttons at the top, pleats at the back, a seam around the hem and a slightly longer back section.
100% polyester.
Machine wash at 30˚
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Health remains better in which climate? Tropical as in Kolkata, Chennai or dry as in UP, Delhi ncr
or in hill stations? Why?
Asked by prabirb, 21 Jul '12 10:20 pm
Earn 10 points for answering
Answers (3)
ChennaiAnswered by saranathan Narasimhan, 24 Jul '12 05:45 pm
For me Ooty and Bangalore very ideal...!Answered by Dil Se, 21 Jul '12 10:24 pm
Hill stations because the climate creates appetite,enhances digestive power n creates resistance.Answered by Damodar Biswal, 21 Jul '12 10:22 pm


text:
With his white beard and a twinkle in his eye, Elmer Abbas bears a striking resemblance to a certain jolly old elf.
Over the years, the retired special education teacher has had thousands of kids sit on his lap during public appearances of St. Nick, but fate would cause him to cross paths with one of them again years later, in a most unexpected way.
When Elmer's daughter Liz and her boyfriend Chris Burd got engaged last year, Chris' mother went through some old pictures for a Christmas scrapbook.
She was surprised to discover of Chris, when he was just 13-years-old, sitting on the lap of the man who was about to be his father-in-law.
"I was in shock knowing he's from Buffalo being down in Maplewood never would have thought that. crazy feeling made it feel like a small world," Chris said.
Chris, who has just moved here from Ohio, says he only went to visit Santa because he has a 3-year-old sister who wanted to go.
And what are the chances he would meet his future father-in-law for the first time, during Elmer's first and only year as a mall Santa?
"I'm such a daddy's girl. So I like to be able to look at the picture and just think that's my dad and my future husband," Liz said. "My dad met him first; that's kind of sweet."
Liz also took a picture on her father's lap that year, and the couple displayed both photos at their September wedding.
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Golf Playa de Pals
연락 정보
Carrer del Golf, 64
17256 Pals, Girona (Catalonia)
전화번호:+34 972667739
Its design and the quality of its construction have led it to be considered among the 100 top courses in Europe and one of the top ten in Spain. It has broad fairways and others, clearly marked, through the wood. The greens are notably extensive, elegant and open, but also delicate with gentle slopes. The first holes are surrounded by pine trees and a strategically placed bunker, which requires precise play in order to reach the green. After the 13th hole, the style is more continental, the greens become wider and the fairways are longer. The beautiful natural setting, its peace and quiet and the sea nearby make this a course that will inspire a whole range of players.
일반 정보
개장년도: 1999
설계자: F. W. Hawtree
홀 수: 18
서비스 정보
Admite tarjeta de crédito, Bar, Bunker, Cafetería, Cart Rental, Covered driving range, Driving range, Duchas, Hand Trolley, Palos, Pitching green, Putting green, Reparación, Restaurante, Tienda, Vestuario


text:
50 x 70cm/ 20 x 28in. white mount board
Use the Mount 50 x 70cm white mount board to enhance the appearance of your artwork or photograph and to separate it from the frame's glass, so that it doesn't get damaged. The Mount range comprises of mount boards in a variety of sizes.
Delivered within 3 days
Size: External size: 50 x 70cm. Internal aperture size: 30 x 40cm.
Colour: White
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text:
I bought Saab 9-5 ´00 2.3 turbo 230 hp, automatic, after a few day, and 300 kilometars car starte...
Questions for specific Saab 9-5 years:
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All Saab 9-5 questions
What´s wrong and how to fix it..?
Engine stArts with starter fluid only then dies
When starting fluid is shot in throttle body engine starts and dies
where is backup light switch
Car will not start. Able to turn over on jump and will die a block later after.
All dash lights come on. Car sputters and chugs. Will not accelerate. Just replaced battery 10/20...
Loud squealing coming from idler pulley and very loud ticking/ rattling
rattling just put a new idler pulley on a little over a year might have 100 miles on it and sat f...
What are the labor charges for replacing a water pump?
Replacement NAPA cap from NAPA won't seal. One from Junk Yard also won't seal.
What should it cost to replace riostat on front dash fan?
2007 saturen vue 4 cycl. front wheel dr. tranny leaking oil. no dip stick and no
drain plug how do i change oil
what way does the serpentine belt go onto pullys after it slips off ?
The belt for the power steering & water pump has slipped off dur to oil on the belt from an o...
should water pump out of the top hose went i run the engine?
I think the water pump is bad, water not circulating.
check engine light came on. car quit 2x while driving. 2nd time wouldn't start.
replaced fuel filter & checked fuel pump while fuel filter was off. used starting fluid &...
Where is the fuel pump valve.
Where is the fuel pump valve located?
My car is cranking but not turning over what is the problem?
Trying to start but engine cranks but doesnt turn ovet
My car will start then it dies what's wrong with it.It will not move
Once I give it gas it dies it will not drive anywhere
how do you replace a low gear pressure solenoid.
I have low pressure in first gear. once i get moving car rides fine. I was told it could be the p...
Coolant fld low.Smoke form bonnet Car not starting After ignition Tick noise
Hello I am the owner of SAAB 2002 9-5 ARC model car.The car was indicating Coolant Fluid low from...
Battery failure some of the time, not always.
Recently had it serviced at Saab. They found nothing. Something draws power when the car sits f...
How do I reset the motor oil indicator, back to 100% after having changed it?
With the MENU I can choose an indication that the motor oil has now been used down to 0%. Next, I...
My Saab has an oil leak rear passenger side of head gasket.
Mechanic wants to remove head gasket to repair which is very expensive. Anyone else have this pro...
Car making a rubbing noise. Sounds like its from front passenger area.
Noise only occurs while driving. Difficult to pinpoint exactly where sound coming from.
Just replaced fuel pump and spark plugs. Car will crank but will not start.
This problem started when car was P/U after extensive work for smog certification.
How do I secure the motor cover trim?
The cover over the motor is not secured with anything and it rattles when driving the car. I sto...
How do I fix interior lighting hit or miss issues?
Interior lighting seems okay on most of the interior displays and controls. But there are a few ...
The warning light indicating a malfunction in the fuel injection or ignition syt
or ignition system. Will I harm engine to keep driving since repair shop can't take me for a...
What will part & installation of flex pipe cost in chicago area?
The sound seems to be getting louder. I can't stand it.
Why is engine suddenly vibrating, causing car to shake?
So it started with the belt making noises and me putting off the simple task of adding tension. Y...
could i have bought a lemon
i purchased a 2001 saab 9-5 turbo 2/12/13 drove for 3 1/2 weeks. passenger side of radiator blew ...
My 2002 saab sunroof only opens about 2 inches ....I just changed the fuse..
It will close but it only goes the two inches and then stops any suggestions?
What is source of gasoline smell outside car, only with engine off 2-3 hrs.?
the smell is intermittent and sometimes after non-use overnight;
no codes on it and nothing show...