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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 15
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.
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 15
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.