Billion Dollar Chicken

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

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.

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.

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.

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.

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

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