Million Dollar Chicken - Roast Chicken with Creme Fraiche, Shallot, Lemon, & Aleppo Pepper Glaze

love this is chef john from food wishes comm with million dollar chicken that's right I'm doing my take on the standard grills famous million dollar chicken recipe and did it taste like a million dollars possibly but we'll get into that and we'll really caught my eye with this recipe was two things one it is slathered in a creme fraiche glaze you know we got a thing for creme fraiche around here and also it's roasted on thick slices of bread which soak up all the juices and get caramelized and crusty so just based on those two things alone I was like hey this is worth a try alright so we're going to start with one big roasting chicken this is about four and a half pounds it's a big one and we're going to generously season the inside with salt and pepper also the back and then we're going to take a lemon cut it in half squeeze the juice into the cavity along with the lemon itself I'm also going to cram in a whole bunch of thyme and one bay leaf and internally speaking that chicken is prepped next up we're going to prep the roasting pan with a little bit of olive oil at the bottom and then we're going to take three thick slices of day-old French bread we're lay that down I'm going to drizzle a little more olive oil over the top and then our chicken is going to get placed right on top of that and then I want you to take a little bit of butcher string and tie the legs together and while you watch me do that I'm going to point out two things that I did differently from the original recipe I use three slices of bread instead of two so my bread was sticking out from the outside of the chicken and I also used a big wide roasting pan instead of a smaller pan that just barely fit the chicken and bread so I wanted to point that out but we're not going to discuss that into later I know that should hold you okay once the chickens trust we're going to brush it lightly with olive oil and then we're going to salt it very generously all over including the sides and any nooks crannies and or crevices and once that is seasoned we're going to put that in a preheated 450 degree oven for one hour and while that roasts we're going to go ahead and make the creme fraiche glaze so I have one cup of crème fraiche two which we're going to add some shallots but we're not going to mince it we're not going to dice it we're gonna grade it that's right this is literally great news so we're gonna peel our shallot we're going to rub it on the microplane and we're going to get basically a shallot puree alright so I did that till I had about a table boon and then to that we're going to add one of my new favorite ingredients Aleppo pepper a truly delicious slightly hot very fruity beautiful chili pepper which I always thought was from Syria but someone told me it's from Turkey I'm really not sure why I'm stirring this because we still have to put in some lemon zest and some lemon juice and then you can give it a stir alright so mix that thoroughly so what's going to happen here when that chicken comes out we're going to glaze it with this creme fraiche a couple times to finish it off so go ahead and pop that in the fridge until needed and then all we need to do is wait for that our roasting time to finish after which your chicken should look something remarkably similar to this oh yeah that's looking pretty good now before we glaze it I wanted to take the chicken off of the bread and flip those over and as I started to do that I realized oh my god I totally ruined it by using that extra piece of bread and using the wide roasting pan instead of the smaller pan my bread obviously had gotten too dark now huge spoiler alert here turned out not to be a problem but at this point I thought it was going to be a problem so I was kind of upset but I decided to soldier on and I flipped that bread over place the chicken back on top and then we're going to give it the first of two applications of our creme fraiche glaze and yes as soon as creme fraiche hits something hot it turns back into something that's basically the consistency of cream so don't let that throw you just brush it all over and when I say brushed on generously I'm talking like over the top generous if someone's watching you do this it should be a little bit awkward that's how much I want you to put on you totally wanted dripping down onto that bread trust me and once that had a generous coating brush down we're going to put that back into the oven still at 450 degrees for ten minutes to glaze it okay and in ten minutes later it looked like this that is getting really sexy and then we're going to do that one more time take your brush brush on that creme fraiche again very generously and you can see there's copious amounts dripping down into that Aarti saturated with chicken dripping spread I think this is one of those recipes where more isn't less more is more so I really drenched mine and then that's going to go back in for another ten minute at which time your chicken should be perfectly cooked and looking just spectacular at this point we're gonna let that chicken rest for about ten minutes but instead of just standing there staring at those glistening breasts we're going to go ahead and do one optional step which is to pour any of the remaining creme fraiche glaze which you should have about a third to a half left we're going to put that in a saute pan over medium heat and just like cream you can reduce creme fraiche slightly it will thicken up a little bit I was mainly wanting to cook out the raw taste of the shallot so I just boiled mine for a minute and turned it off and we'll just drizzle that on the chicken after we slice it it's going to be awesome so I'm gonna turn off the heat and just set that aside and it's back over to the chicken and at this point I had to test the bread I was like oh no it's way too dark to use this is going to taste disgusting and yet it didn't it tasted so amazing I was so excited and relieved so I moved the chicken to a cutting board I grabbed an even darker piece to give it a second test I thought maybe the first one it was just the beer talking but no even though it was almost black it was so incredibly delicious it was hard to describe so what I originally thought I might have to throw away ended up being my favorite part of the dish so I'm gonna serve that underneath the chicken just like you would a stuffing or dressing I cut up my chicken place it over the top drizzled over a little bit of that hot creme fraiche glaze I also decided to go full foodie and sprinkle over a few chive blossoms oh you can't buy those but if you grow chives those just happen naturally and you can pinch those off sprinkle them on stuff and it tastes just like chive very cool and there you go that looks like yes a million dollars so I will give the appearance a million-dollar rating but what about the taste if you're just judging the chicken it's a really really good roasted chicken recipe but I wouldn't say just a chicken alone as a million dollars but when you combine the chicken with that bread when you combine that sticky creme fraiche and chicken fat dripping soaked bread with the roasted meat then you're talking at least a million dollar taste and by the way I serve these with some slow-cooked green beans they may not look like much but they came out unbelievably delicious so stay tuned for that but anyway there you go million dollar chicken despite a couple things I did differently I thought it came out incredibly well and as they might say in the world of international finance the flavors were too big to fail so I really do hope you give that a try head over to food wishes calm for all the ingredient and more info as usual and as always enjoy

Channel: Food Wishes

Views: 1,113,630

Rating: 4.9364414 out of 5

Keywords: Chicken (Organism Classification), Roasting (Culinary Technique), Million, Dollar, Creme Fraiche, Shallot, Lemon, Aleppo Pepper, Glaze, chef, john, foodwishes, Food, Cooking, Kitchen, Recipe, Restaurant, entree, main, dinner, poultry, Recipes

Id: kHw67wim0Vk

Length: 6min 56sec (416 seconds)

Published: Mon Jul 29 2013

Reddit Comments

[u/DoctorFlimFlam]

I'm so buying a chicken tomorrow.

[u/[deleted]]

Chef John is a god.

[u/Cerveza_por_favor]

Oh God. I need this in me right now!

[u/ProfessorTofi]

Crème fraaaaîche, cafeteria fraîche.

[u/FreudJesusGod]

The recipe looks nice, but his voice is aggravating to me. He extends his mid-tones out to infinity.

Personal preference only, though. Food looks great tasting.

[u/A_Storm]

I know I wouldn't be able to eat that bread, soggy bread is disgusting to me.

[u/Ralanost]

/r/foodvideos would probably like this.

[u/RamBamBooey]

Just cooked this Recipe!! Amazing. (easy too.)

notes:

I couldn't find Aleppo pepper so I ground up dry ancho chilies.

If I do it again I will make 1 1/2 times the creme fraiche part (more to drizzle in the end.)

This recipe is RICH. With a vegetable side this could easily feed 6. The plating that Chef John showed is enough for two.

[u/[deleted]]

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