I know, we had you at “slathered in crème fraiche,” but it
was the bread that I was really looking forward to when I pulled this out of
the oven, which is why I was so bummed when I thought I'd ruined it. Since I
got greedy and used an extra slice of bread, and also used a larger roasting
pan, the bread cooked to what would generously be referred to as
“golden-black.”
It was so saturated with chicken fat, caramelized juices,
and crème fraiche, that the bitterness from the darkest parts of the bread
seemed to balance the richness somehow. The point is, if mine was good this
dark, one shade lighter should get you even closer to million dollar chicken
nirvana. I hope you give this “rich” combo a try soon. Enjoy!
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!)
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 cup creme fraiche
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
- 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
55 comments:
http://www.jamieoliver.com/recipes/chicken-recipes/chicken-in-milk
If you liked this, Chef John, have you ever made Jamie Oliver's Chicken in Milk? It's similarly awesome looking, and the garlic/chicken/butter/slightly curdled milk sauce is awesome with bread or rice or potatoes. I've also thrown in a cinnamon stick, which adds a lot of tastiness as well.
Looks seriously phenomenal. Do you put your chicken in at room temp or cool/cold from the fridge?
The chicken is usually out of the fridge for 10-15 minutes before I cook it.
Never had, but love most of Jamie's stuff!
Hey, boss!
I'm a little short on shallots around here, but I have garlic out my ears; any thoughts?
Also, since you turned me on to cream fraiche, instead of the bread (heresy, I know), how about making a gravy?
Thanks again.
Here in Italy, neither creme fraiche nor buttermilk is available, at least not near where I live. But we do have both Greek and regular yoghourt. Would you recommend I use one of those as a substitute or perhaps half Greek yoghourt and half cream?
How about recovering all that beautiful fond by making the finishing sauce in the roasting pan?
Is it possible to rotate out the bread with different slices partway through, or would the slices not get enough of a basting to be flavorful enough? I only ask because when I make a chicken I usually feed 5 people, and it'd be nice if I could get a slice of bread for each person. The chickens I use are also usually closer to 6 lbs.
Chef;
Just curious herb question: Do you let all your herbs blossom, or do you try to pick off some or most of the blossoms?
Thanks!
Just a question/reminder. Since you throw the whole lemon inside in most of your chicken recipies i was wondering do you use bio lemons? Because all the conventional citrus fruits are sprayed with huge quantaties of pesticides and chemicals which stick on the skin and then go into the chicken while cooking. If you haven't used them so far, try it out, might not be a bad idea, i gotta look out for your health and the health of your followers :)
Would using an herbed butter underneath the skin a la your previous roast chicken recipe work here? Or is that overkill with all the creme fraische?
You could try butter under skin here, but only you can judge whether it's overkill or not. Let us know!
The lemon came from my back yard. ;)
Yogurt could work here, but I haven't tried. You could certain make a pan sauce, but the bread had so much pan drippings in it, and I had the creme fraiche, that I didn't bother.
Chef John, this looks fantastic but I too have the crème fraiche situation in Croatia. Would sour cream be a better alternative than yoghurt?
You always make even the scariest sounding recipes look so easy, and all of my fear of cooking just disappears when I hear that voice saying how easy it is! Thank you Chef John!
Have to say I love this recipe, I would love it if you would be so nice guest post one chicken recipe on my site?
http://chickenprepare.com/
It's only about chicken :)
With thanks Arni.
Hey Chef John, how can i make this a little more spicier for my indian parents?
One trick - if you're roasting a bird i line the bed with carrots, potatoes, onions and a little celery.
They absorb the chicken or turkey fat and taste fantastic.
Just made this with some rice and salad.. The chicken was nicely fragranced with the thyme and garlic (I added 2 cloves of garlic).. But I found it to be too lemony.. With the lemon juice within the chicken and in the creme fraiche glaze.. Would you recommend the same recipe without so much lemon?
^ Cooking is all about adapting to your preferences. If you want less lemon, use less lemon. As Chef John would say, you are the boss of your sauce (wait, does he say that? Sounds like something he'd say..).
Yes, I'd say less lemon is the way to go. ;)
Nike, is this a trick question? ;) More cayenne!
Chef, I was expecting a Rich Gang – Tapout reference from you! I'd be disappointed, but this recipe is too good...
Chef John........I bought everything this afternoon, am going to make this tomorrow evening. My question is, in the original recipe they salt and pepper and put the lemon, Thyme and Bay leaf in the cavity the night before. Why doesn't all that salt dry out the bird while it sits in the refer? Or does it act like a brine and make it juicier? I know your recipe does not have to sit in the refer over night, but i would like to try it since I have the time.
Kurt,
If you have time try it! It's more like a dry rub than a brine. I've done similar, but didn't bother this time.
One question : What can I substitute Aleppp pepper with :( Cuz its no way available here in Asia
That was certainly one of the best chicken recipes that I have ever had. I will be making this again and again. I reduced the leftover Creme Fraiche sauce and spooned it over the chicken pieces..........really good!
Made this for Sunday supper today. It's the kind of thing that lends itself to preparation ahead of time, and then just put it in the oven for an hour or so. Amazing flavors and aromas. And a beautiful presentation.
If you make it in a properly sized pan you can get quite a few slices under the bird. I used a standard loaf of french bread and 6 slices fit without 'peaking out'. When my family asked what they were I called them croutons - and they were a huge hit.
Chef J,
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.
Chef,
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.
Chef John,
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.
Thanks!
Love your blog!!!
Chef John,
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.
Thanks!
Love your blog!!!
I don't think you want the chicken in a loaf pan. Don't worry about the bread, it's awesome.
Hi all -
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.
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)
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)
Next time I'll use your original instructions but I figured I'd post this for anyone wanting a sous vide version
what can I use to sub for the Aleppo pepper?
P.S. BIGG BIGGGG BIGGGGGG fan of you & your recipes Chef John :-)
Any red pepper flakes will work, or any hot pepper!
Hi chef!
Can I still do this recipe with skinned and de-fated chicken?
I prefer lean low fat cooking lol~
No!
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!
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.
Lemon,thyme, and bay right out of the yard.
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!
I'm thinking of doing this with a Turkey for Thanksgiving... thoughts?
NOOOOOO! What about #FSFSWS? There no mention of it even though it was used.
Delicious but just a hair too much lemon; next time I'll try just a half lemon squeezed into the cavity.
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.
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.
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.
I'm among your biggest fans. Watch most if not all your clips. Thank you!
Could this be done with a Cornish hen??? Very curious
My Goode chef!
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!
Cheers!
thanks
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?
I cooked this for my daughter's birthday and it was a blast. Thank you, Chef John. Really enjoying your work.
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
OMG -- Chef JOHN!! My family totally gobbled this UP, just seconds ago. Thank you, thank you, for another big hit.
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