Million Dollar Chicken from The Standard Grill
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Million Dollar Chicken by Chef Dan Silverman | The Standard Grill
At time of posting, the restaurant is offering this recipe in their dining room; however it’s always best to check with the restaurant directly.
Ingredients
- 1 whole farm Chicken
- (For Chicken Rub)
- 18 g Sicilian dried oregano
- 48 g fennel pollen
- 36 g espelette pepper
- 110 g kosher salt
- 12 g sumac
- 20 g sugar
- (For Stuffing)
- 2 bay leaves
- 1 lemon, halved
- 1 garlic head, halved
- 10 g kosher salt
- (For Final Steps)
- 2-3 slices of sourdough bread, cut .75” thick
- 75 ml olive oil
- 75 ml crème fraiche
- 110 ml lemon zest
- .5 g espelette
Method
- Combine oregano, fennel pollen, espelette, kosher salt, sumac and sugar in a bowl. Mix well. Store in an airtight container away from light. this makes more than enough rub for one chicken.
- Season chickens liberally with dry mix and air-dry overnight, refrigerated.
- Stuff the cavity of the bird with bay, lemon, garlic, salt, and truss. Take chicken from refrigeration 30 minutes before cooking.
- Preheat oven to 400-425.
- Place sourdough in a roasting pan, drizzle with oil.
- Place chicken on bread and roast in oven 45-55 minutes, basting occasionally.
- Remove chicken from oven and rest for 10-15 minutes before cutting into pieces.
- Brush pieces with creme fraiche/lemon/espelette mixture and return to hot oven to brown.
- Serve chicken with cut up dripping bread and lemon wedges.
Yields: 2-4 portions
Opened in 2009, The Standard Grill immediately became an icon of the Meatpacking District renaissance, celebrating the flavors and traditions of old New York with a contemporary edge.. Defined by bold flavors, the finest ingredients and an unmistakable New York attitude, The Standard Grill pioneers New American cuisine wherever it lands.
The Standard Grill
