About this event
CookingChicken is the single most popular protein consumed globally, yet many people remain hesitant about its basic butchery. This class is meant for those who want to learn different methods to prepare and break down a whole chicken, and in the process learn how they can save money and become a more confident, resourceful cook.
Led by acclaimed chef-turned-butcher of Peter Sanagan of Sanagan's Meat Locker, in this hands-on workshop participants will butcher 2 high-quality, locally-sourced chickens to take home (a $40 value!). You will get to practice trussing a whole bird for roasting, and learn spatchcocking techniques for quicker, more even cooking. You will learn the entire process of breaking down a whole chicken into 8 standard parts (2 x breasts, legs, thighs, & wings), and then techniques for deboning for skinless, boneless breasts and thighs, as well as a demo of some pro tip & tricks like cutlets, lollipop wings, and 'airline' breasts. There will be discussion of types and choosing poultry, as well as how to use the carcass for stock, and some freshly-baked chicken wings to snack on.
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