tag:blogger.com,1999:blog-7173052990851751381.post5516081388651864452..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Million Dollar Chicken – Of Course It Tastes Rich!Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-7173052990851751381.post-37464005245085319332018-11-10T20:58:29.445-05:002018-11-10T20:58:29.445-05:00OMG -- Chef JOHN!! My family totally gobbled this ...OMG -- Chef JOHN!! My family totally gobbled this UP, just seconds ago. Thank you, thank you, for another big hit.Grannyhttps://www.blogger.com/profile/01215429795933971683noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68002367346929339952017-12-12T13:49:19.372-05:002017-12-12T13:49:19.372-05:00I cooked this for my daughter's birthday and i...I cooked this for my daughter's birthday and it was a blast. Thank you, Chef John. Really enjoying your work.<br /><br />Note to people who are asking about replacing Crème Fraîche with Yoghurt: keep in mind that Crème Fraîche over here has to be over 30% fat. And the best one from Normandy (the one I used), can go up to 40% fat content. So, what I would suggest would be to whip some melted butter into your youghurt<br />Darwinhttps://www.blogger.com/profile/14443072390158608254noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56295658134105143042017-11-08T14:52:51.076-05:002017-11-08T14:52:51.076-05:00Excited to make this over the weekend- made the cr...Excited to make this over the weekend- made the creme fraiche and it is indeed epic! I have a convection oven- could you please tell me how to adjust temp for this? I also live at high altitude and wonder in general if this effects roasting times? Just got introduced to your blog, have made about 6 recipes and binge watched a ridiculous number of episodes my last day off- who needs netflix? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14359583575619933832017-05-29T10:01:04.791-04:002017-05-29T10:01:04.791-04:00thanksthanksAnonymoushttps://www.blogger.com/profile/16945480422986632992noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18056628733623407222016-11-05T18:08:52.881-04:002016-11-05T18:08:52.881-04:00My Goode chef!
What size roasting pan do you use...My Goode chef! <br /><br />What size roasting pan do you use here? I'm making this thing tonight and can't wait to eat the bread bread that looks like coal but tastes like presents. Little holiday joke! <br /><br />Cheers! <br /><br /><br /><br />jdhttps://www.blogger.com/profile/04399635120837566186noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66386641167775938992016-06-11T11:17:54.981-04:002016-06-11T11:17:54.981-04:00Could this be done with a Cornish hen??? Very curi...Could this be done with a Cornish hen??? Very curiousAnonymoushttps://www.blogger.com/profile/12101266829313339554noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3557821658578069492015-12-22T18:45:55.145-05:002015-12-22T18:45:55.145-05:00I'm among your biggest fans. Watch most if no...I'm among your biggest fans. Watch most if not all your clips. Thank you!Anonymoushttps://www.blogger.com/profile/02714407354692242568noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83047501872358299582015-10-15T19:33:35.668-04:002015-10-15T19:33:35.668-04:00It is hard to mess this up. I have made this more ...It is hard to mess this up. I have made this more times than I can count, it is always a big hit. I have always made the million dollar version which uses all the ingredients in the recipe as listed above.<br /><br />Last night, I had two bone in chicken breast that I wanted to grill last weekend, but the weather did not permit. The only original ingredients I had were bay leaves, Aleppo pepper, creme fraiche, and scallion. I put some oil in a 13x9 dish, rolled those breasts in it. Sprinkled some dried thyme and dried lemon peel over the bone side. Put in four slices of loaf bread, and laid the breast bone side down over the bread with 1/2 a dried bay leaf under each. Salted and peppered the tops, and poked them in the oven.<br /><br />I made the glaze with the scallion, the Aleppo, the creme fraiche, dried lemon peel and lemon juice from a plastic bottle. It still tasted scrumptious! There was nothing left except chicken bones. It wasn't the $1,000,000 version, but it was at the very least $350,000 Chicken. I probably spent 20 minutes of my time making it. It was done in a little under an hour. I got home at 5:20, we ate a little before 7:00. Don't let the ingredient list stop you from making this, you can substitute a whole bunch and still have a good meal.Glenrivenhttps://www.blogger.com/profile/17481801059592458856noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7623130856081578202015-08-11T20:02:29.475-04:002015-08-11T20:02:29.475-04:00Delicious but just a hair too much lemon; next ti...Delicious but just a hair too much lemon; next time I'll try just a half lemon squeezed into the cavity.Anonymoushttps://www.blogger.com/profile/03219833584102099981noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43115825217060031342015-05-22T20:45:48.173-04:002015-05-22T20:45:48.173-04:00NOOOOOO! What about #FSFSWS? There no mention of i...NOOOOOO! What about #FSFSWS? There no mention of it even though it was used.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90221770432646622502014-11-22T22:21:19.971-05:002014-11-22T22:21:19.971-05:00I'm thinking of doing this with a Turkey for T...I'm thinking of doing this with a Turkey for Thanksgiving... thoughts?Anonymoushttps://www.blogger.com/profile/01919980779310887769noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23171281577122820902014-06-12T14:56:08.163-04:002014-06-12T14:56:08.163-04:00Philip, that chicken was sooo good! Usually I try ...Philip, that chicken was sooo good! Usually I try a recipe as listed before improvising, but is was good! Be warned though, I think the addition of the greek yogurt make the mixture too thick, and caused the chicken to brown darker than I wanted. I will try it as originally posted! The Gourmet Pastorhttps://www.blogger.com/profile/01357015929300774831noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37363551085304539842014-05-26T22:31:27.183-04:002014-05-26T22:31:27.183-04:00So... The Gourmet Pastor, how did the chicken go? ...So... The Gourmet Pastor, how did the chicken go? I bet it was awesome with the substitutions. Mine is in the oven right now. I couldn't get Aleppo Pepper at Whole Foods, and the spice shop "Savory" was closed. I just milled up regular pepper flakes in a coffee grinder to get more of that dusty look, instead of flakes. The sauce is amazing on the spoon.<br />Lemon,thyme, and bay right out of the yard.Philip Williamsonhttps://www.blogger.com/profile/12398341478513330159noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47688113664262509382014-05-20T16:39:00.720-04:002014-05-20T16:39:00.720-04:00Hello Chef John! I bought enough ingredients to ma...Hello Chef John! I bought enough ingredients to make 2 chickens, but I bought Alpine Sourdough bread instead of French Bread. Also, I have greek yogurt left over from making your Tzatziki recipe...and I have mexican ground Chipolte instead of Aleppo pepper. Do you think these substitutions will be ok? I will give it a shot, because as far as I am concerned, nothing beats a fail but a try! The Gourmet Pastorhttps://www.blogger.com/profile/01357015929300774831noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73855328509749762542014-05-02T20:26:13.409-04:002014-05-02T20:26:13.409-04:00No! No! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62358382561685531092014-05-02T18:27:14.277-04:002014-05-02T18:27:14.277-04:00Hi chef!
Can I still do this recipe with skinned ...Hi chef!<br /><br />Can I still do this recipe with skinned and de-fated chicken?<br /><br />I prefer lean low fat cooking lol~Anonymoushttps://www.blogger.com/profile/16264952696006167561noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84296678489933756862014-01-06T14:29:44.933-05:002014-01-06T14:29:44.933-05:00Any red pepper flakes will work, or any hot pepper...Any red pepper flakes will work, or any hot pepper!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24506949068516638412014-01-06T14:19:59.325-05:002014-01-06T14:19:59.325-05:00what can I use to sub for the Aleppo pepper?
P....what can I use to sub for the Aleppo pepper? <br /><br /><br />P.S. BIGG BIGGGG BIGGGGGG fan of you & your recipes Chef John :-)MeiSeanhttps://www.blogger.com/profile/09412315966235673170noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45169451545854077642013-12-24T19:54:50.576-05:002013-12-24T19:54:50.576-05:00First let me say I love all if your videos! Anyway...First let me say I love all if your videos! Anyways, I made this using Cornish hens (Spatchcocked, seasoned, injected brine 6% into thighs and breast, sealed, and sous vide at 155F x 5 hours)<br />Then broiled for 20 mins or so while applying the creme fraiche sauce ever few mins... This came out phenomenal!!! Meat just fell off the bone, skin crispy and tasty, just delicious. (I didn't use the bread, I figured it prob wouldnt be great after only 20 mins in the over) <br />Next time I'll use your original instructions but I figured I'd post this for anyone wanting a sous vide versionmeirhttps://www.blogger.com/profile/16722455587164493097noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40986903425179511872013-11-24T00:24:31.280-05:002013-11-24T00:24:31.280-05:00Hi all -
I tried it out tonight with plain, non-f...Hi all - <br />I tried it out tonight with plain, non-fat Greek yogurt instead of creme fraiche. I pureed the yogurt with onion, lemon, etc in a food processor. It was delicious, BUT didn't carmelize in the way Chef John's did--it still looked very yogurty on the outside. Wasn't pretty but still tasted lovely. This also could have been something else I messed up rather than a result of the yogurt. Madeleine LDhttps://www.blogger.com/profile/03839042888156908590noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84262605754497393062013-11-18T12:31:19.140-05:002013-11-18T12:31:19.140-05:00I don't think you want the chicken in a loaf p...I don't think you want the chicken in a loaf pan. Don't worry about the bread, it's awesome. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71726447600837189052013-11-17T18:11:19.319-05:002013-11-17T18:11:19.319-05:00Chef John,
To make in a more similar way to Stand...Chef John,<br /><br />To make in a more similar way to Standard Grill, what could you cook chicken in other then roast pan? Loaf pan? I want to try to minimize chances of getting a burnt look to the bread.<br /><br />Thanks!<br /><br />Love your blog!!!Anonymoushttps://www.blogger.com/profile/00449195825755180212noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68955848848107619662013-11-17T18:10:55.363-05:002013-11-17T18:10:55.363-05:00Chef John,
To make in a more similar way to Stand...Chef John,<br /><br />To make in a more similar way to Standard Grill, what could you cook chicken in other then roast pan? Loaf pan? I want to try to minimize chances of getting a burnt look to the bread.<br /><br />Thanks!<br /><br />Love your blog!!!Anonymoushttps://www.blogger.com/profile/00449195825755180212noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79098883848250666262013-10-15T04:38:50.136-04:002013-10-15T04:38:50.136-04:00Chef,
Would you show us someday how to properly c...Chef,<br /><br />Would you show us someday how to properly cut up a chicken? Your presentation looks great but I can never figure out how to cut it up like you do.Condo Historyhttps://www.blogger.com/profile/06996469244193151491noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26876409824154534932013-10-14T23:12:31.456-04:002013-10-14T23:12:31.456-04:00Chef J,
Made this chicky for Canadian Thanksgivin...Chef J,<br /><br />Made this chicky for Canadian Thanksgiving and it was a hit! I had to modify the recipe because I didn't have time to make creame fraiche and for some reason it isn't sold in Vancouver. So, I used Devonshire Cream instead it turned out great. The mixture, however, was quite thick so I thinned it out with a bit of regular cream until is resembled the mixture in the video. When I applied it to the hot chicken it behaved the same way, reverting to a liquid form. Also, I loaded up the bread pieces with some of the mixture too.Bill Berryhttps://www.blogger.com/profile/16899167940806166133noreply@blogger.com