Forget about going in whole hog; this class is all about going in whole bird. Learn to break down and utilize all of the parts of a chicken in various recipes, including chicken picatta, soup and others. Each student will start with a whole chicken, and break it down through the class. Understanding how to utilize all parts of a chicken carcass allows for versatility in cooking and can also lend an economic advantage over purchasing prepared parts. Increasingly, thanks to farmers markets and backyard chicken coops, it’s easier to find whole, fresh chickens ready to be turned into several tasty meals. The course will include a discussion of food safety specific to handling raw meat. All levels of cooking experience welcome—prepare to leave with a belly full of chicken and a head full of ideas!

You will need the following tools for this class:

sharp boning knife other tools you like to use in your kitchen apron closed toed shoes hat or scarf for hair control

Feel free to bring your favorite tools and whatever materials you might feel appropriate for this course.