Million Dollar Chicken

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happy cooking.
 

 

 

 

 

 

 

 

Ingredients for 4 portions:

 

4 1/2 pound whole chicken

 

salt and pepper to taste

 

1 lemon

 

1 bunch fresh thyme

 

1 bay leaf
3 cloves garlic (original recipe calls for adding a few cloves of garlic in the cavity with the herbs and lemon – I didn’t, since I had included garlic in the last twelve things I’d eaten, and was taking a break, but feel free to add!)

 

olive oil, as needed

 

3 thick slices day-old French bread (I used sourdough)

 

 

 

For creme fraiche glaze:

 

 

1 zest of one lemon

 

juice of one lemon

 

1 tablespoon grated shallot puree

 

1 teaspoon Aleppo pepper

 

 

 

– Cook at 450 degrees F. for one hour, then glaze, cook for 10 minutes, and repeat until chicken is done. (Note: If you use a different size chicken, you’ll obviously need to adjust your times. Cook until internal temp in thickest part of thigh is 165 degrees F.)
– The original recipe from the Standard Grill in NYC calls for finishing with Maldon sea salt. I didn’t, but that always a nice option.

View the complete recipe

 

happy cooking.

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