About a week ago while watching the Today Show, they made a spatchcocked chicken dish with tarragon. Spatchcocking is defined as a  chicken or other type of bird that has been cut open down the backbone from tail to neck, pressed flat, and cooked, either in the oven, stove top or grilled. An interesting process that takes some skill, either by kitchen shears or a chef’s knife. So I took their process and recipe and altered it to our liking. I added some sliced button mushrooms and a little more wine. I also used Celtic sea salt and fresh ground Tellicherry black pepper. Here is our recipe: https://www.rockinrs.com/CS-Tarragon-Roasted-Chicken.pdf.

The chicken has been spatchcocked and it is in a large (12″), deep (2″) cast-iron skillet. It has been salted and peppered. The garlic is placed under the chicken.

After cooking in the oven for 30 minutes at 450 degrees F and the skin is browned – I should have added about another 10 minutes – add the sliced mushrooms and a liberal amount of white wine.

Then pour the heavy cream, chopped fresh tarragon leaves and Dijon mustard mixture all over the bird. Reduce the heat to 325 degrees Ft and cook for another 30-40 minutes.

After all that work, just follow the recipe, plate it up with some corn on the cob, pour a glass of good chardonnay and sit down, relax and have a delicious meal. As a note, 1 bulb of garlic sounds like a lot, but it will cook down, become sweet and delicious.

The other product that I have working on for the past several months, is BBQ Sauce. And I think we are there with this one. https://www.rockinrs.com/CS-BBQ-Sauce.pdf It is a mix of St Louis Style and Texas Style. Can be spicy if you want, just add more Aleppo Pepper. And there is a sweetness to it that is not over powering. The longer you keep it refrigerated, up to 6 months, the better it gets. And probably the strangest thing in it is Pomegranate Molasses. Not much because it can be powerful, but enough so you sayu, “What is that?”

Hope you have enjoyed these recipes and give them a try. Let us know what you think. Chau!