Break down a whole chicken and learn the core techniques for cooking it properly. Build confidence working with one of the most versatile ingredients — not to mention save money buying whole chickens and using every part.
Whole Chicken Butchery:
Guests will learn to break down a whole chicken from scratch, each breaking down their own — including how…
Break down a whole chicken and learn the core techniques for cooking it properly. Build confidence working with one of the most versatile ingredients — not to mention save money buying whole chickens and using every part.
Whole Chicken Butchery:
Guests will learn to break down a whole chicken from scratch, each breaking down their own — including how to remove the backbone, separate the breast and thighs, cut an airline breast, and prepare the carcass for stock.
The workshop menu will include the following entrees to be made and enjoyed at the end of class:
Crispy Airline Breast: A skin-on breast with the wing drum attached, pan seared until the skin is shatteringly crispy and finished in the oven with a herb butter baste. All about dry heat, patience, and not touching it.
Pan Sauce: Nothing goes to waste. The fond left in the pan after searing becomes the base for a simple, glossy pan sauce — one of the most useful techniques in any home cook's arsenal.
Braised Chicken Thighs: Bone-in thighs seared and braised low and slow with white wine, garlic and fresh herbs. A completely different technique from the breast — all about timing, layering flavors and trusting the process.
Chicken Stock: The carcass and trimmings go straight into the pot to make a rich, golden stock from scratch.
No substitutions are available.
