For the chicken in milk, wash the chicken well and drain. Season well with salt and freshly grated pepper inside and out.
Peel the lemons, setting the peel aside for later. Slice the pulp and pluck the sage. Now stuff the chicken with the pulp and half the amount of sage.
Fry the chicken in a casserole dish in oil and butter until hot, add the garlic cloves peeled and halved and the lemon peel and remaining sage. Fry briefly and pour the milk.
Cover with wet parchment paper and steam in the oven at 180 degrees for about 1 1/2 hours. Take out the chicken and portion it, strain the juice, pepper it if necessary and bind it a little with flour.
Serve with rice and vegetables.