Unlock the secrets to mastering poultry preparation with this foundational butchery class!
In this interactive workshop, you’ll gain essential skills for working with whole chickens, transforming them into perfectly portioned cuts for a variety of recipes. During class, you’ll:
- Learn to truss a chicken for even roasting and optimal flavor.
- Master spatchcocking (butterflying) for quick, even cooking on the grill or in the oven.
- Practice breaking down a chicken into eight precise pieces, including breasts, thighs, drumsticks, and wings.
- Discover the art of deboning for creating stuffed chicken dishes like roulades.
- Understand food safety best practices, including avoiding cross-contamination and fully utilizing every part of the bird for stocks and sauces.
By the end of class, you’ll have the skills to confidently handle whole chickens, reduce food waste, and save money by preparing your own cuts at home. Perfect for beginners and experienced home cooks alike!
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