Do you want to get more value out of every chicken you buy? Have you always wondered how to break down a whole chicken like a professional while making the most of every part?
In this 3.5-hour workshop, we’ll show you how to use a whole chicken from beak to bone! Using a boning knife and a chef’s knife, you’ll learn how to break down a whole chicken into its prime cuts before transforming it into three delicious recipes: Chicken Piccata, Chicken ‘en Papillote’, a rich homemade chicken stock and several fundamental knife skills surrounding all forms of chicken preparation.
We’ll cover the key techniques for selecting, portioning and preparing a whole chicken while minimizing waste. You’ll learn how to debone a whole chicken, “French” chicken wings, sear and pan-fry chicken, prepare crispy fried chicken, and create a flavourful stock using the leftover bones and trimmings.
Skills required: none! This workshop is open to all, whether you’re a passionate home cook or just getting started in the kitchen.
The price includes all necessary materials, kitchen equipment, raw ingredients and lots of fun!
Note: Don’t forget to bring a few Tupperware of different sizes to take home everything you make during the workshop.
Note: Participants will be invited to taste their creations at the end of the workshop, but no full meal will be served during the workshop. Please plan to eat beforehand or bring a snack if needed.
Published booking admission: CAD $119 plus taxes. Booking and availability apply to each dated offering; any multi-session course fee covers its booked course.
Sharpen · 950 Queen Street West
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