Den ultimate kyllingen i melk

Remove the wings, cutting at the base with a generous portion of breast meat. Score lightly through the skin between the thigh and breast so the leg falls to the side.

Bend the leg backward to disconnect it, flip the bird breast-side down. Cut between the leg and breast to remove the whole leg. Repeat on the other side.

Find the joint between drumstick and thigh. Use the heel of the knife to cut through the bone to separate them. Repeat.

Leave the breasts on the bone. Cut carefully between the breasts and backbone to separate front from back. Cut between the breasts on the bone, then use the heel of the knife to cut crosswise through each breast bone into two pieces, giving four breast portions total. Season all the chicken with sea salt, black pepper, and 1 tsp fennel seeds. Save the carcass in the freezer for stock.

Place a large non-stick pan over medium-high heat with 50 g butter. Lay the wings, thighs, and drumsticks skin-side down and fry for about 3½ minutes until golden all over, turning occasionally. When the butter is dark brown and almost burnt, remove the chicken and discard the oil and butter. The sticky residue on the pan will add wonderful caramel flavor later.

Return the chicken to the pan with another 50 g butter. Repeat the browning process for another 3½ minutes until the butter is dark brown, then discard the burnt butter.

Add the breast pieces and another 50 g butter. Return all the browned meat to the pan along with the garlic clove. Turn the pieces occasionally for an even golden color.

While the meat browns, peel and quarter the onions and add to the pan. Finely chop the fennel stalks and fronds and add them. Quarter the fennel bulb and add to the pan.

Scrape up any caramelized bits from the bottom and make a well in the center. Add the last 50 g butter. Use a peeler to shave large strips of lemon zest into the butter along with a large handful of sage leaves and the cinnamon stick. Fry for a couple of minutes until the vegetables are soft, stirring occasionally.

Pour in about 1 liter of milk (half the chicken should be covered). Scrape up all the delicious browned bits from the bottom. Squeeze the lemon juice over the chicken — the zest will split the milk into the most incredible sauce. Reduce the heat, cover with parchment paper, and simmer for 50 minutes. Remove the parchment for the last 20 minutes. Season to taste and remove the cinnamon stick.

Pull the meat off the bone and divide between plates. Spoon over plenty of sauce and the small cheese-like curds. Serve with Parmesan polenta and steamed greens with lemon juice.