Learn to Cook Chicken from Breast to Bone

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.