A few months ago, a good friend of mine told me about a roast chicken recipe she’d found on Pinterest. It involved basting with a sour cream mixture, and placing bread underneath to soak up the juice. Her and her boyfriend loved this recipe, and she’d make it regularly. So naturally, I had to give it a go.
It was called Million Dollar Chicken, and it was awesome!
I don’t buy whole chickens all that often. But a recent trip to the supermarket saw some lovely free range whole chickens on offer, so it would have been rude not to!
I didn’t have the recipe to hand, so decided to make up my own from what I could remember. In my head I was thinking “I’m creating my very own Million Pound Chicken“.
The results were so good I made it two weeks in a row, each time trying different types of bread. In the first (pictured) I just used a slice of stale bread I had left over, but in the second I followed my friends advice and used some french bread, as she found this didn’t go so soggy. I must admit I enjoyed both. The first I baked a little longer, so the bread was like toast, with chicken stock; seriously moreish! The second I didn’t cook for quite so long, which worked better as the french bread is more forgiving, but if I did it again I’d cut the slices maybe a little thinner.
Overall I’d recommend choosing the bread based on the size of the chicken. I used 1Kg and 1.5 Kg chickens meaning slightly different cooking times. The longer your roasting time, the easier it is to use sliced bread, for smaller chickens I’d use sliced french bread instead.
A note on the sour cream mixture. I tried it just with sour cream, and also with a butter and sour cream mix. I found the butter mix worked better, as it had a richer taste and was slightly thicker too so easier to baste and also easier to serve. Now, it’s important you mix the two at similar temperatures, so I melted the butter and let it cool, then added it to room temperature sour cream. That way you don’t get lumps of butter in your sauce.
I served with salad, in sandwiches, and also made a dinner with it, with a light gravy and gorgeous in-season new potatoes. So it’s pretty versatile. My favourite was using the leftovers in a slice of bread with the sour cream mix, so good.
Look at the golden onions on the bread… I can’t explain how good it tasted!
Once you’ve made this roast chicken, why not try these awesome recipes to use up any leftovers:
Chicken and tarragon pasta bake from Kavey Eats
Chicken and plantain sandwhich from Recipes from a Pantry
Healthier coronation chicken from Fuss Free Flavours
Roast chicken and creamy garlic mushroom burger from Kitchen Sanctuary
Chicken-miso soup from Gingeybites
Roast chicken lasagne from Munchies and Munchkins
I'm Lisa and this is the Lovely Appetite blog. I’m always experimenting with recipes, hunting through cookbooks for inspiration or trying out new places to eat. Please browse the site and enjoy reading about my findings.