Billion Dollar Chicken





Introduction: Billion Dollar Chicken

About: I'll try to fix or build anything.

This a variation on The Standard Grill's Million Dollar Chicken. Spices have been changed to protect the innocent.

Step 1: Prep

Take a trussed up bird that's been left in the fridge for the skin to dry for a few hours, lube it up with oil, season it with salt, pepper, onion powder, and garlic powder.

If you need help tying up a bird have a look at this Instructable of mine.

Step 2: Yeasted Roasting Rack

The first part of this recipe that's unique is that the chicken cooks on a bed of bread. That bread soaks up the chicken juices and turns into a soggy, charred bit of OH GOOD GOD HOW TASTY! My hat is off to the staff at The Standard Grill that dreamed this up.

Get a loaf of bread wide enough to accommodate the width of the bird and cut the slices 3/4" to 1" thick. Put just enough slices down to hold the bird without it sticking out too much. If it doesn't saturate with chicken juices it'll likely burn. I like to oil the pan a little bit where the bread will be to ward off sticking. Also I brushed the tops with olive oil and put a little salt and pepper on them.

Step 3: Glaze

The other unique thing about this recipe is the dairy based glaze that gets mopped on towards the end of cooking. It's made from creme fraiche and basically anything you want to put in it. I used paprika, sage, pepper, garlic and onion powders, and a little sherry vinegar.

If you can't find creme fraiche use sour cream thinned with a little milk. If you think ahead you can make your own creme fraiche by mixing a few tablespoons of buttermilk into 2 cups of heavy cream and letting it sit out overnight or 24 hours. It'll thicken up and be great to use on practically everything.

Step 4: Cook It

Turn the oven up to 450F and roast your bird for 45 minutes. At that point take the chicken out and slather it with the creme fraiche glaze and return it to the oven for another 10 to 15 minutes. After that time reglaze and let it go again for another 10 to 15. Check the temp with a thermometer to tell when it's done. About 170F in the boobs, about 180F in the thighs.

Step 5: Marvel at It

Doesn't that look nice? Look at that crusty bread. Great Jumpin' Jebus!

Step 6: Eat It Up

I had mine with some home grown arugula and a streak of dijon. Yaaaaaas. Niiiiice.



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    11 Discussions

    friend d: Fine piece of work. Thanks for shaking up 'traditional' baked chicken... I'll report back anon. Best regards, B

    I have made this recipe three times now. It is fantastic. Nuff' said.

    1 reply

    I nearly made it this weekend myself. I've done it a half dozen times. It's good stuff. Thanks!

    Very well written. Not often I read food idebles, and now I know why... Im so hungry

    1 reply

    Thanks! It needs to be in your mouth.

    This looks delicious. I just want to eat the bread. My mother use to make this stuff called sokie. After broiling a stake in the oven, she would sop up the juice in the pan with white bread and put it back in the oven to toast it. Poor mans Yorkshire pudding. This was back in the day when one could afford to buy red meat of course. This brings back fond memories. Thanks!

    1 reply

    Thanks! That sounds like a great idea. Meat Bread.