Recipe: Spatchcocked Whole Chicken with Pepper Rub, Butter Rice, and Crème Vert from Chef Jacob Euler of Le Vacher

Here's a recipe for Spatchcocked Whole Chicken with Pepper Rub, Butter Rice, and Crème Vert from Chef Jacob Euler of Le Vacher that can be made with a Made In Stainless Steel Frying Pan!

jacob euler le vacher

Spatchcocked Whole Chicken with Pepper Rub, Butter Rice, and Crème Vert

Day Before

Ingredients

  • One whole chicken, spatchcocked (or broken down into breasts and legs)
  • Paprika
  • Salt
  • Onion powder
  • Short grain rice, 1-2 cups

Directions

  1. Lay the chicken down in a Made In Stainless Steel Frying Pan or any pan that fits it, liberally dust the skin with equal amounts of paprika, salt, and onion powder.
  2. Bake in a 300 F oven for about 1-1.5 hours until the center of the breast reads 165 F. If you don’t have a thermometer, you may be bold and just do 1.5 hours and check for any pink. Or you can use a turkey timer, but your chicken will be slightly overcooked.
  3. Rest the chicken overnight in the refrigerator in the pan it was cooked in.
  4. Cook rice according to instructions provided or the specific type of grain and chill in refrigerator overnight.

Day Of

Ingredients

  • Cooked whole chicken, still in the same pan
  • Rice, pre-cooked, cold
  • Grapeseed oil
  • One 14 oz can of diced tomatoes, drained
  • 2 cloves garlic, sliced or chopped
  • ½ cup crème fraîche or sour cream
  • ¼ cup buttermilk
  • ⅓ cup mayo
  • ¼ olive oil
  • Handful fresh chopped herbs such as parsley, chives, and/or thyme
  • Lemon juice to taste

Directions

To make crème vert

  1. Place crème fraîche/sour cream, buttermilk, mayo, olive oil, chopped herbs, and lemon juice in a bowl. Stir to combine.

To finish rice

  1. Place a Made In Stainless Steel Frying Pan over medium-high heat, add in some grapeseed oil, and wait until it starts to smoke.
  2. Dump in the tomatoes and cook until they start to shrink and brown.
  3. Add in rice, stir well, let sit in pan on high heat until it browns.
  4. Add in garlic, stir, let settle. Season to taste.
  5. It’s done when it’s as crispy as you want.

To finish chicken

  1. Turn oven on broil, highest heat setting
  2. Arrange rack so chicken is about 6" away from heating element.
  3. Drizzle with oil and broil until crispy and heated throughout.
  4. Top with crème vert and serve with rice.


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