Spatchcocked Poussin

[Bill Schultz]

Before you come and arrest me that is their name, very young chicken that is. Went to the Farmers Market today, got some fresh Poussin and some other beautiful things for dinner tonight and this week. Like this Artisan Baked Sourdough Bread and Garlic Fonds. Also some Russian Kale for tomorrow
and some gorgeous Peas. Everything at this market is part of an Organic Jersey Farm Cooperative.

Spatchcocked the little devils and marinated them in EVOO , Balsamic Vinegar, Sage Thyme, Garlic S&P and Parsley

Peas cleaned and ready, diced up a piece of the Garlic Fond for seasoning

Birds on indirect till about 150 + and then on for a sear, Yukons done and the CI getting ready for the peas with some EVOO and Butter

Done and heading to the table

Your plate with some fresh tomato dressed with Queso Fresco EVOO and basil, enjoy

Time to post

 

[Morgan C.]

Chef Bill at it again...way to go buddy!!

 

[Jim Lampe]

Everything at this market is part of an Organic Jersey Farm Cooperative

that's what they WANT you to believe...
but we know better.
Looks Wonderful Bill!

 

[Cliff Bartlett]

Wow Bill, you post while you eat? That's hard core. Dinner looks absolutely delicious, as usual.

 

[SE Davis]

Another outstanding cook Bill.
Scott

 

[JimK]

Beautiful meal.

That sourdough bread really caught my eye. Was it as good as it looked?

 

[Bill Schultz]

Yes and then some

 

[John Solak]

excellent looking meal Bill!!!

 

[Robert T]

Bill you are an inspiration. Keep it coming. Love your cooking.

 

[Jason Noble]

Beautiful plate of food. That sourdough bread looks pretty tasty.

 

[Dan Godwin]

Great looking cook. Everything looks tasty! I used garlic scapes (that's what we call them here anyways) this weekend in some mashed potatoes for Saturday's cook, and on Friday, they were part of a marinade for some Korean marinade for some skirt steak. We discovered them when we did a CSA a few years ago. Our go to recipe is sautéing hikari turnips and garlic scapes in a little bit of butter with salt and pepper.

 

[Bill Schultz]

Sounds excellent Dan, have not seen Hikari Turnips but will keep my eye out for them

 

[NeilH]

Liking it all but the empty bottle. Nice meal.

 

[Enrico Brandizzi]

all looks good!

 

[Barb D]

Bill ,you did it again spectacular meal as always.

 

[Rich Dahl]

When ever I want to feel humble I just look at one of your great cooks Chef!

 

[Bob Correll]

Terrific Farmer's Market cook Bill!

 

[Alan Soden]

wow. my garlic is going curly on top, now I know what to do with it!

 

[Alan Soden]

That looks like a really nice knife, what is it?

 

[Dave Braxmaier]

I give this a 10 ......