Jamie Oliver's Chicken In Milk
I've made this dish 3 times. I've played around with it as far as lid on, lid off etc. and have it down. Here's my question. I'm ending up with more lemon juice frozen than I can use. I'm wondering if I could use zest from one lemon and about a TBS of juice to 3 cups of milk. Will this ruin the sauce by causing it to split too much or become too sour? I could also just use zest from one lemon and put the rest of the lemon in the cavity. Thoughts? I love this chicken and don't want to spoil the sauce.