Million Dollar Chicken - Roast Chicken with Creme Fraiche, Shallot, Lemon, & Aleppo Pepper Glaze
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- Опубликовано: 28 июл 2013
- Learn how to make a Million Dollar Chicken recipe! Go to foodwishes.blogspot.com/2013/0... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Roast Chicken with Creme Fraiche, Shallot, Lemon, & Aleppo Pepper Glaze!
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Check out the recipe: www.allrecipes.com/Recipe/233953/Million-Dollar-Chicken/
Food Wishes I’ve made this twice & it is far better than expected! “Less is more” often is the truth! I used leg quarters the last time I made it & they were great!
Chef John, I have been cooking for over 55 years and many of my dishes have been the hit of the night but I gotta tell you, after so many years, the joy seemed to have run out but since finding you I have learned SOOOO MUCH from you in just the last 3 months. Your wit and your obvious love of cooking have helped me to rekindle the cooking fire and I am enjoying it all over again. You are the poster boy of my cooking joy. Thank you.
You even ended it with a pun. I love you, keep cooking and keep enjoying it.
Check out his rib roast, shrimp provencal & prison meatloaf! He is my favorite chef. Check out Daddy Jack too, an amazing sautés chef.
I'm 50 years old and been cooking for over 40 when I get to a stagnant point of ideas do the less is more train of thought. I get good ingredients and make them fresh and stand on their own without doing a whole lot to them! Works out great!😁 I hope you find this comment helpful.
This is wholesome
I am 63 years old... ...and the joy never runs out. But then, I was raised by Tamil cooks in South East Asia who were taken away by the US ambassador and went on to become the cooks at the White House. Because like Chef John, they could cook ANYTHING, for ANYONE, and for HOWEVER MANY was required. Me, I can only do for MOI! So... There you go. LOL
watching your video while eating my cup noodles makes my life a whole lot better.
thanks chef john.
pizza rolls ._. but I plan on making this later!
Kung Fu Kenny I'm so glad more people do that. I had Doritos this time.
Check out brothers green, they have a series on how to live off 1$ per meal and eat delicious food that is actually good and good for you.
@@dankery1 sour cream and cheddar ruffles with cold milk is my go to✌
I’m number 420
LMAO! "If someone is watching you do this, it should be a little bit awkward."
i want to give that two thumbs up, bahaha
LookAtMyChicken Creme Fraiche Chicken Bukkake
Best kitchen line ever.
How disappointed will you be making this, and no one is noticing?
If it even closely resembles Chef John, do it again, and again, and again, and...just fork it
Chef John,
I decided to make this a week or so ago when I was hosting my mom, godmother and aunt over for supper. I did brine the chicken (which I always do when I cook chicken) for a few hours and used a cast iron skillet (because I wanted to deglaze the pan). I did use two pieces of bread as opposed to three and it barely fit the chicken...but the bread still came out dark (which, as you mentioned was the best part). It was so popular we cleaned our plates and I've promised to make it again. So thank you.
janeyrevanescence12 Thanks for the cast iron note. I was considering doing the same.
Are you saying that YOU
can only deglaze in a cast iron pan? I would never do that. Please tell me what I am missing.
janeyrevanescence12 try putting the bread in halfway through the roasting time. yes it's more with but the bread doesn't darken as much.
I don't know and I don't care who you are but I recognise your videos by your voice ....the way you speak is very unique
Oooh sounds good!
This is the first RUclips recipe I’ve ever followed, and it’s what started me on my home-chef journey. Thanks Chef John!
Great recipe chef. I cooked it and my family loved it. I was able to get the Aleppo chili pepper from Williams-Sonoma (1.6oz) for $8. Side note Chef I put the extra creme frachie in the roast pan to deglaze it and poured it in a gravy boat and serve it over the bread and chicken. Yummy goodness. Love your channel.
Cancan Smith I was thinking the same thing! I would deglaze that roasting pan with the creme frachie too! Yay like minded thinkers 👍🏻😉
Good sub is paprika:cayenne (4:1)
Where do you get cream fraiche?
@@Drsirkin I know this is late and you may have already figured it out, but all you have to do is take like a cup or two of heavy cream and a couple tablespoons of cultured buttermilk, put it in a jar or any container, let it sit out at room temp for a day, then put it in the fridge for another day and voila, fresh creme fraiche. It’s really that simple, just search “creme fraiche recipe” on youtube or google for the exact ingredient amounts.
did anyone notice when Chef a John said "glistening breasts?" I almost choked on my water!!
he's a wizard with the double entendres
"This is literally grate news"- I LOLed
Joost Van Hollebeke The Puns are Strong with The Chef
laughed to tears on that pun xD
"LOLed". This is what happens when boomers try to act young
Just for the record Chef John, Aleppo pepper is named after the town of Aleppo in Syria which is very close to the Turquish border, hence the confusion...but it is Syrian. Great looking recipe, must try it. Thanks for all your vids, I've tried lots of your recipes, all give fab results.
though from how it looks like today it's a mere shell of it's former glory. Anyway to more pleasent topics: how did the bread get so delicious chef john? did you try to recreate that?
Despite what John said, you CAN overdo it. I made this two times. First I went out of my way. The flavor was too big and intense, especially when combining it with the slow-cooked green beans recipe - which is also big and intense.
Second round I got it just right, using less glazing and seasoning than before and combining it with some fennel braised in pastis (or Pernod, as you might call it) with saffron, tarragon, crushed garlic and crude lemon skin.
Unbelievable. Just - unbelievable. One of my favorite dishes of all time.
How can you use rude lemon skin? I think this is why our country has gone to hell as we can't discipline our children nor our citrus fruits.
"If someone is watching you do this, it should be a little bit awkward." Literally LOL'd
We made this last night...and it was delicious. Very rich and very filling...but WOW. Incredible!!
Thank you Chef John! I followed you instruction today and everything turned out great! I did the Creme Fraiche according to your other video a few days ago. The bread did turn out black but it was absolutely delicious, it was indeed the best part of the dish. (One thing I did differently was that I brined the chicken 1 day ahead of roasting. )
What does the brining do?
My friend Brian passed away in April and he always sent me Food Wishes videos. I know he would have sent me this one. I think I’ll make it… in Brian’s memory. Thank you Chef.
It's amazing how parts of a recipe can evolve into something that you find can taste so good. Thank you!
the best tutorial i've seen so far, funny, easy,
Oh yeah, I did it! With the slow cooked beans.
It was absolutely great!!! My sons loved it totally.
Next time I take less lemon and less thyme though.
please tell me where to buy creme fraiche?
La'Jhuan Scarbough In every super market in Germany. ;)
But I think you can do it on your own. Just write "how to make creme fraiche" into youtube search and you will be enlightened.
I'M IN NYC
La'Jhuan Scarbough you can find it at pretty much any supermarket (it should be in the same place as the sour cream). But if you can't find it, you can make it (Chef John has made a video).
+La'Jhuan Scarbough Trader Joe's
If everyone had one passion in their life like Chef John does with food, this world would be a better place
Made this tonight. Already done with the first glaze. Going well. Smells like heaven
you should have a gazillion subscribers.
Lol grate news (knee slap) yuk yuk yuk.. 😂
This has to be one of the most delicious looking things you've done, Chef. I've been watching you for 5 years and I'm still amazed.
Made this for Valentine day along with another of chef John's recepie Garlic shrimp. Won't lie, chicken tasted like a million bucks. Thanks Chef.
it was just the beer talking......you kill me!
it probably tasted better than a million dollars
bills taste terrible
Chef John, thanks for sharing this amazing recipe! I cooked it tonight for the Christmas dinner, which turned out so so good & tasty!
Chef John, I cooked this meal for my family last night and it was a huge hit! Thank you for your video, channel and service! 🙏
Hey Chef, just FYI the Aleppo Pepper is grown in Turkey as well as Syria, along the borders, but as the name suggests, it is in fact originally from Hallab (Aleppo). They're growing it in Turkey and exporting it from the there due to the unfortunate circumstances in the district. Originally Syrian though ♡
Syria didn't exist until after WW1, and became an independent nation in 1945. For 400 years prior to that Aleppo was part of the Ottoman Empire (Turkey). I suspect Aleppo Peppers predate Syria, hence have Turkish origin.
steve springer Just because it was occupied by the Ottoman Empire, doesn't make it Turkish. Syria's borders were defined centuries ago, occupation just split it up.
Blossoms for garnish? You're chivin' me, man! Gonna try this! Thanks!
How on earth will I ever be able to make all the recipes in all your videos that I've favorited to save for later?! This looks incredible. Another one to the list!
I made it and it's turned out to be one of the best chickens I've ever cooked! Thank you, chef John!
“I thought maybe the first one it was just the beer talkin’l 😂😂😂
Jebus this looks good. Thanks for this.
Made this tonight for dinner and was very, very happy with it!!
Yes! Video was re-uploaded due to technical issues. I accidentally clicked on the "fix shakiness" button, which, of course, made everything shaky. As you were.
OMG, SHEF JOHN, THANK YOU SO MUCH FOR YOUR RECIPES, I MADE YOUR MILLION $ CHICKEN AND IT WAS AAAAMAZING! I LOVE TO COOK AND LOVE TO CHECK UOT YOUR VIDEOS!!!! ANYTHING I COOK THAT YOU SHOW IS ALWAYS GREAT AND A BIG SUCCESS. I ALSO LOVE YOUR SENSE OF HUMOUR AND COMMENTS :)))), YOU MAKE IT FUN AND ENTERTAINING :)
Dina379 and you sir just gave me a HEADACHE
At 2:00, chef John says "We are going to grate it! This is literally grate news." I'm dissapointed I did not hear the 'pun drum'.
Ba dum bum!
Indeed it is, the flavor was too big to fall. Thank Chef John. You have made my night !
I just made this for my boyfriend's birthday. It turned out awesome! The chicken soaked bread is the best part. Though I learned the hard way that sour cream is a horrifically inelegant substitute for creme fraiche. I shoulda listened, Chef John, I shoulda listened to you!
Pul Biber I think is the proper term for Aleppo pepper in Turkish (as I know it in Germany). Thanks for the wonderful ideas!
Did anyone else picture randy marsh watching this?
+foxy miko
"creme Friiiiiiiiiache"
"oh yeah, baste that bitch..."
foxy miko
yeah😂😂😋
foxy miko Man, that's all I was hearing was Randy Marsh.
Lmaoo yesss
Tried it with yogurt instead of creme fraiche and minus the bread. Still turned out to be great. Amazing flavors and the family loved it. Thank you.
I LOVE his enthusiasm. Definitely gonna try make this! Looks delicious!
When he said stuffing I instantly thought of using a bed of croutons. This may be the beer talking, but I don’t think I even need the chicken with that créme fraîche sauce ..
If you do this please post the results. Thanks in advance
Use a smaller pan so the outside(the crust) of the bread isn't exposed. and if you want more bread try stacking the bread a couple layers high, alternating the direction
some should go this way: =
others this way: ll
so the bread should look like this : #
When you showed the chive blossom you brought to light a childhood memory of myself raiding my moms chive patch and eating the blossoms. Thanks John, chives are still my favorite herb..
OMG -- Chef JOHN!! My family totally gobbled this UP, just seconds ago. Thank you, thank you, for *another* big hit.
"Like over the top generous. If someone's watching you do this it should be a little bit awkward. That's how much glaze I want you to put on."
I find it a bit amusing the way you talk, as if you were talking to a child. Anyways, I think you have some of the best recipes! I haven't tried too many but so far my fav is the chicken piccata! Love the taste of that recipe! keep it up!
Chef John, you are the best! Easy to listen as well as to the point.. you are awsome.
Just found this recipe and roasted last night. Considering the inflation, I think it shall be called Billion Chicken!!! Thank you, Chef John! You have brought so much joy and delight into my family's dinner, as always...
I am going to make this.
A lil late but How'd it go?
The sizzling wing :19-:32 was hypnotizing me
Drool, thanks for mentioning the side. And I love the tip to use the chive flowers as garnish.
I just did it and it is heaven! Thanks a lot, chef John!
BUT, BUT, BUT...JOHN?!?!?!?! THE FONDE?!?!?!?!?!
Yanni mouzakis chocolate rainnnnn! 🍫 🌧
Good point! There was ton of fonde on that pan. Hopefully he deglazed that.
For some reason your voice is so entertaining!
Made the creme fraiche and it turned out perfectly, going to make this this weekend!!
I love how you present it! Makes me laugh hard, 10x! ☺
The taste is amaaaaaaziiiiiinnnggggg thank youuuuuu!!!!!! ❤
I'm sure you've figured it out by now, but Aleppo pepper IS from Syria. Whoever told you it was from Turkey probably had it there, but it originated in Syria.
How hot is it really? Hotter than jalapeno? That's about my limit.
+p246784 Ok, thanks. I'll have to check it out.
i'm so fucking hungry
Rookie mistake. I am eating chicken while watching.
language plz,,, public forum
cooking any amount of chicken with a slice of bread under it for juices/marinade to make stuffing is genius and I do it every time now.
This recipe aged well, I just made it yesturday and it turned out great! Thanks chef John
Chef John,
I love your videos, you're awesome, I want to know though, creme fraiche (or yogurt), shallot, lemon and aleppo pepper together make mast o musir. I don't know why you didn't mention it. You don't have to though, after all, you are the Richard Gere of your mast o musir....
I'll show myself out.
its 1:38 fucking AM. alsdkfjaoejaofdjafk im starving!
Oh I'm so hungry!
This looks absolutely delicious.
I think I'll try using the caraway rye bread that I usually put in a stuffing.
I shall enjoy.
You’re the best chef John. I love you
O_O I need to try this. One question though, if I can't get creme fraiche, can I use sour cream instead?
Try replacing creme fraiche with half sour cream and half heavy cream.
I see you all over CHOW videos
this is a liiiiittle late, but... I just made this for the first time with sour cream today. It... did not go well. The sour cream didn't slide down the chicken it kind of just turned into a weird sour creamy crust. It tasted fine, but the skin didn't come out anywhere near as nice as chef John's did. The bread was edible, but not really that good. So a sour cream substitute is definitely a no, imo.
chalks70 -- Yes, creme fraiche is not as thick as sour cream and it's not as sour as sour cream. That' s why I would suggest using half sour cream and half heavy cream.
Good lord, it's like a heart attack on a plate...
*I need it.*
Boy, I'm going to hafta hit the grocery store again! Thanks, Chef. This one is a definite keeper!
wow, I just made this for our New Years eve dinner along with chef john's Mac and cheese and got rave reviews. I haven't made one of his recipes that wasn't absolutely spot on. I did change a few things slightly but this is a wonderful recipe. and a big shout out and thanks to the air chilled chicken...I hope you had a good life until you didn't.
SHARON!
lol, love your presentation style. That is one sexy looking bird.
This Looks sooo Delicious, Food Wishes!!! It looks like a Million $$$$ to Me. I cannot wait to try this one.
This is delicious! Thank you! My bread did not burn except for the very edge. I used butter and olive oil on the bread and it was tasty. My bread was also under the chicken and not really sticking out. I also used 4.5 lb Bell and Evans whole fryer. I find Bell and Evans to have tasty chicken.
I wanted a cameo from Randy Marsh.
xErikTheRedx As was I..."Cafeteria-Freesh!"
"Stand there staring at those glistening breasts."
-Chef John, 2013
i'm over here swooning. and when i get chives from the FM they have some blossoms which make me very, very happy. cheers!
"This is literally grate news!" Hehehe, this recipe has become our staple for roast chicken... always delicious :) Thank you, thank you!!!
will this recipe work for a six dollar chicken?
stacy4422 as long as you have the technology to make the world's first bionic chicken
why didn't he deglaze the pan?
I made this for dinner today. The bread tastes so good. The chicken is nice too.
I have never considered using the chive blossoms. I love that idea, thanks!
"Just the beer talking" :-)
What is Aleppo?
Hallab.
Alim Rahman ask Gary Johnson
It's a city in Syria but he means Aleppo Chilies
Some kind of acronym I guess
One of the city in Syria known for its divine and robust chili peppers if you find the original and good one not imitation. Turkey at the moment is the easiest place to find it but mostly is home grown there. Hopefully when war situation cools off cheaper pricing should prevail. William- Sonoma and walmart online sell them. Be ready to shell out some bucks. Its well worth it.
Wow John, so going to try this - you made my mouth water!
This looks and sounds incredibly incredibly awesome, I will definitely try this one out !
a chicken isnt sexy unless you are a chicken
Or if it's cooked. Lmfao
like how you wouldn't seem attractive unless someone was ugly?
His recipes are awesome but I can't stand his sing-songy voice!
This will probably be the only form of a Million Dollars I will ever experience in life. And I'm looking forward to making my first Million.... in the form of an awesome chicken recipe. THANKS CHEF JOHN!
I made this recipe twice now. Amazing both times. Thank you John. AKA chef John.
I had the same problem each time, the bread would not toast, it would just stay raw and fall apart and become logged with chicken fat and that amazing creme fraiche!. It would toast only barely.
Here is a tip for everyone that works great if this happens. Keep the bread aside after the cook time and fry it with olive oil in a cast iron or non stick pan. As long as it is a pan with "grill ribs" built in. It comes out great. We can control the level of "toastiness" also. The bread actually looks like pork chops during the process!
And like in the video, it tastes really bad*ss!
Cheers, happy new year everyone!
P.s. I used smoke paprika instead of aleppo pepper.
This looks so good!!! Thank you!
This actually looks great. Would love to eat this.
every video you make inspires me thank you chef you are amazing
Yum!! It looks phenomenal chef John!! I want to try this one. It seems a little bit of work for something that looks so juicy and delicious. I can't wait.
Hey chef John!!! Your great. Just in the middle of making you million $$$ chicken. It’s right on the money! Get it! 🤣🤣🤣👍👍 I love your recipes. Thanks a million! Lol. Cooking for my Moms 89th birthday. She loves my cooking but this just tops everything off. Thank you. Trav.
I made this recipe last night, I follow what he did exactly and it turned out great! I had some very happy friends!
I love chef John.
Chicken/Turkey dripping spread on toast is amazing!