Million Dollar Chicken Standard Grill Recipes

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STANDARD GRILL MILLION DOLLAR CHICKEN



Standard Grill Million Dollar Chicken image

This came from the Standard Grill in NYC by way of Ina Garten. The best part of the meal is the bread that bakes under the chicken according to some. Make sure it is stale and thick, preferably sourdough. I had a 41/2 lb chicken and adjusted the cooking time. I did not have Aleppo pepper and subbed paprika and cayenne 4-1 ratio.

Provided by surus

Categories     Whole Chicken

Time P1DT2h50m

Yield 4 serving(s)

Number Of Ingredients 14

3 1/2 lbs whole chickens, preferably organic
kosher salt
fresh ground black pepper
1 bay leaf
1 lemon
3 -4 garlic cloves, lightly smashed
5 sprigs fresh thyme
olive oil
2 -4 slices stale bread, cut 3/4 inches thick (or more)
maldon salt (I left this out)
1/2 cup creme fraiche
1/2 lemon, zested and juiced
1 1/2 teaspoons grated shallots
1/2 teaspoon aleppo pepper

Steps:

  • The day before you plan to cook the chicken, season inside and out with salt and pepper. Stuff with quartered lemon, bay leaf, garlic and thyme. Refrigerate.
  • On the day you plan to cook the chicken take it out 30 minutes before you plan to roast it. Set oven to 425-450.
  • in a pan just large enough to hold the chicken ( I used a cast iron skillet) oil the pan lightly and place the bread in the pan. Only use as much bread as will be under the chicken or else it will burn. Place the chicken on the bread.
  • drizzle the bird with olive oil and place in the oven for 40-50 minutes, basting every 15 minute if there are any juices.
  • While the chicken roasts make the glaze by combining the creme fraiche with the lemon zest, juice, shallot and pepper.
  • When the chicken is almost done brush on a bit of the glaze and cook another 5 minutes. The glaze will caramelize. Repeat a second time.
  • When the chicken is done remove from oven and let rest 10 minutes. The bread should be crisp on the bottom (mine was black) and moist and juicy on the top. Cut the bread into 2-3 pieces and serve with the chicken.
  • Garnish with lemon wedges and maldon salt.

Nutrition Facts : Calories 700.3, Fat 52.1, SaturatedFat 18.6, Cholesterol 227.9, Sodium 250.5, Carbohydrate 10.2, Fiber 1, Sugar 1.1, Protein 45.9

MILLION DOLLAR CHICKEN - STANDARD GRILL



MILLION DOLLAR CHICKEN - STANDARD GRILL image

Categories     Chicken     Roast     Summer

Yield 2 ppl

Number Of Ingredients 17

Ingredients
3 1/2 pound whole chicken, preferably organic
Kosher salt
Freshly ground black pepper
3 to 4 garlic cloves, lightly smashed
1 lemon
1 bay leaf
5 sprigs fresh thyme
Olive oil
1 slice sourdough, cut 3/4-inch thick (day old bread is perfect!)
Maldon salt
For the Creme Fraiche Glaze:
1 cup creme fraiche
1 lemon, zested and juiced
1 tablespoon shallots, grated on a fine zester
1 teaspoon Aleppo pepper
Read more at: http://www.foodnetwork.com/recipes/the-standard-grill-million-dollar-chicken-recipe/index.html?oc=linkback

Steps:

  • Chicken

MILLION DOLLAR CHICKEN



Million Dollar Chicken image

This chicken is roasted on thick slices of sourdough bread and slathered with a creme fraiche glaze. It looks like a million dollars. When you combine the chicken with that sticky, drippings-soaked bread, you're talking about at least a million-dollar taste.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h50m

Yield 6

Number Of Ingredients 15

1 (4.5 pound) whole chicken
salt and ground black pepper to taste
1 lemon, halved
3 cloves garlic, peeled
1 bunch fresh thyme
1 bay leaf
2 tablespoons olive oil, or as needed - divided
3 thick slices day-old sourdough French bread
1 tablespoon olive oil
1 cup creme fraiche
1 tablespoon peeled and grated shallot
1 teaspoon Aleppo pepper
lemon juice, or to taste
1 teaspoon lemon zest
3 chive blossoms for garnish, chopped

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Season inside of chicken cavity and the back generously with salt and black pepper. Squeeze lemon halves into cavity and drop squeezed peels inside. Stuff cavity with garlic cloves and fresh thyme; add a bay leaf to cavity.
  • Drizzle 1 tablespoon olive oil into a heavy roasting pan. Place sourdough slices into pan and press slices lightly into olive oil to help coat bottom of bread. Drizzle 1 more tablespoon olive oil on top of bread slices. Place chicken on top of bread slices and tie legs together with kitchen twine. Brush outside of chicken with 1 tablespoon olive oil and season entire outside with salt.
  • Bake chicken in the preheated oven for 1 hour.
  • Mix creme fraiche, grated shallot, and Aleppo pepper together in a small bowl. Stir 2 tablespoons lemon juice and lemon zest into sauce. Refrigerate until needed.
  • Lift chicken off bread slices using a tongs and flip the bread slices over (they will be very brown). Place chicken back onto the bread slices. Generously brush the outside of the chicken with creme fraiche sauce, putting enough on to drip down onto bread slices.
  • Return chicken to oven and bake for 10 more minutes to brown the glaze. Repeat, brushing more creme fraiche sauce generously onto the chicken. More is more. Bake 10 more minutes. Remove chicken from oven and let stand for 10 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (75 degrees C).
  • Pour remaining creme fraiche glaze into a small skillet, place over medium heat, and bring to a boil. Stir constantly, cooking until the shallot is cooked and sauce reduces slightly, 1 or 2 minutes. Turn off heat.
  • Transfer chicken to a cutting board and cut bread pieces in half crosswise. Cut chicken up into 8 serving pieces (drumsticks, thighs, wings, and breasts) and serve with pieces of drippings-soaked toasted bread. Drizzle thickened creme fraiche sauce over chicken and garnish with chopped chive blossoms.

Nutrition Facts : Calories 687.3 calories, Carbohydrate 15.5 g, Cholesterol 199.8 mg, Fat 47.9 g, Fiber 2.2 g, Protein 49.9 g, SaturatedFat 17.7 g, Sodium 269.3 mg, Sugar 2.1 g

THE STANDARD GRILL MILLION DOLLAR CHICKEN



The Standard Grill Million Dollar Chicken image

Provided by Food Network

Categories     main-dish

Time P1DT1h50m

Yield 2 servings

Number Of Ingredients 14

3 1/2 pound whole chicken, preferably organic
Kosher salt
Freshly ground black pepper
3 to 4 garlic cloves, lightly smashed
1 lemon
1 bay leaf
5 sprigs fresh thyme
Olive oil
1 slice sourdough, cut 3/4-inch thick (day old bread is perfect!)
Maldon salt
1 cup creme fraiche
1 lemon, zested and juiced
1 tablespoon shallots, grated on a fine zester
1 teaspoon Aleppo pepper

Steps:

  • The day before you plan to cook the chicken, season it well inside and out with salt and pepper. Stuff the cavity of the chicken with the garlic, 1 of the lemons, the bay leaf and thyme. Refrigerate.
  • (The bird can be trussed with butcher twine if you are so inclined, but it is not necessary.)
  • On the day/night you plan to cook the bird, take the chicken out of the refrigerator 30 minutes before you plan to roast it. Preheat the oven to 425 to 450 degrees.
  • In a pan large enough to accommodate the chicken, oil the pan lightly with olive oil, place the piece of sourdough in the center of the pan and then put the chicken on top of the bread.
  • Drizzle the bird with olive oil or brush with butter (we use olive oil at the Grill).
  • Place the pan in the oven and roast for 40 to 50 minutes, basting it every 12 to 15 minutes with the fat and drippings that render from the bird.
  • White the chicken roasts, assemble the glaze by combining all of the ingredients and whisking them together.
  • When the chicken is almost done (the juices are running pink and/or the legs are beginning to wiggle a bit when you give them a shake), take a pastry brush and slather on a bit of the creme fraiche glaze. The glaze will begin to caramelize. Brush on another layer and let this last glazing caramelize.
  • At this point the chicken should be cooked through and nicely golden brown. The sourdough underneath the chicken will be nicely browned and crisped on the side in contact with the pan, and moist and juicy on the side in contact with the chicken. Let the chicken rest for 10 minutes before cutting it into serving pieces. Cut the sourdough into 2 to 4 pieces and serve with the chicken.
  • Garnish with lemon wedges and sprinkle it with Maldon salt.
  • (Alternatively, you can roast the chicken almost entirely through. Let it rest, split it in half and then glaze it with the creme fraiche under the broiler, brushing with the creme fraiche until you achieve golden brown, crackling skin.

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Top Asked Questions

How do you make a Million Dollar chicken?
This chicken is roasted on thick slices of sourdough bread and slathered with a creme fraiche glaze. It looks like a million dollars. When you combine the chicken with that sticky, drippings-soaked bread, you're talking about at least a million-dollar taste. Read the full recipe after the video. Preheat an oven to 450 degrees F (230 degrees C).
What is the best recipe for Big Green Egg million dollar chicken?
This recipe for Big Green Egg Million Dollar Chicken is the famous dish from the Standard Grill modifies for the Big Green Egg. Mix crème fraiche, grated shallot, and Harissa together in a small bowl. Stir 2 tablespoons lemon juice and lemon zest into sauce. Refrigerate until needed.Preheat Big Green Egg to 450°
What does million dollar chicken taste like?
The guy who invented this recipe calls it “million dollar chicken” because it tastes like a million dollars. I’m pretty sure anything you slather with luxurious creme fraiche is going to taste like a million dollars. I remember last Thanksgiving when I chucked a whole 8-ounce container of it into some silky mashed potatoes and nearly cried.
How many carbs are in a Million Dollar chicken?
Macro Friendly- If you would like to incorporate this recipe into your macros it has approx 2g carbs, 45g protein, and 35g fat per serving. If you want to prepare the Million Dollar Chicken for another night, you can prep it as a freezer meal. It can be prepared and frozen for up to 3 months.

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