CUTTING A WHOLE CHICKEN INTO PARTS is a culinary basic we encourage all omnivores to master. This skill saves you money at the market (chicken parts are expensive!) and enables you to turn one chicken into several meals, cooking various pieces using methods most advantageous to each.
Chef Frances will teach you to use your chef's knife or poultry/kitchen shears for her simple butchery method, monitoring your progress and providing guidance for every step along the way. Next, she will lead you in cooking two complete meals and making chicken stock. The chicken legs will be showcased in a classic Chicken Sauté and Buttermilk Spiced Chicken Breast will make you forget about any dry, dull chicken breast dish you've endured in the past!
You can opt to cook along with every recipe or watch some as a demonstration, saving your extra chicken pieces to use later in the week or freeze. You will finish the class with new chicken confidence, plus a great chicken dinner (or two) for your table.