Cooking Demo: Mastering a Whole Chicken 4/22

$80.00

Join us for a hands-on class all about mastering one of the most versatile ingredients in your kitchen - a whole chicken!

During class you’ll learn how to break down, cook, and transform a whole bird into multiple components that can become several meals. You’ll learn proper butchery, how to cook with the prime cuts, and discover how to use every part of the bird. Along the way, we’ll share practical tips to help you cook smarter, reduce waste, and get the most value out of your ingredients.

You’ll enjoy a plated tasting of the dishes we prepare, and leave with chicken stock, take-home cuts, and recipe cards so you can confidently recreate everything in your own kitchen.

Date: Wednesday, April 22

Arrival: 6pm

Price/guest: $80 + tax

BYOB: Guests are welcome to bring their own beer or wine to enjoy during class!

Menu Highlights:

• Chicken Liver Mousse (Chef’s Welcome Bite)
  served on crostini upon arrival

• Chicken Piccata
  seared chicken breast with bright lemon, capers, and roasted broccoli

• Chicken Fricassée
  braised thighs in a light sauce served with rice

• Homemade Ice Cream
  a simple, sweet finish

What You’ll Learn:

• Chicken Butchery
  Hands on practice breaking down a whole chicken

• Stock Fundamentals
  Starting a rich stock from the carcass, plus the difference between stock vs. broth

• Whole Animal Cooking
  How to use every part - from prime cuts to organs

• Muscle Structure
  The difference between sedentary and non-sedentary muscles and how that affects cooking

What You’ll Take Home:

• Homemade Chicken Stock

• Whole Chicken (that you broke down)

• Recipe cards for:

  • Chicken Stock

  • Chicken Fricassée & Rice

  • Chicken Piccata & Roasted Broccoli

Menu subject to minor changes due to ingredient availability and changes are made only when necessary.

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