The Whole Bird: How to Prepare and Utilize An Entire Chicken

Thu, 07/10/2014 -
6:30pm to 9:00pm
Class Type: 
Chef Braden Hitt

Take the challenge from a Chef! Each class participant will have a whole chicken to cut into useful parts under the guidance of Chef Braden. Learn the ultimate economy of buying a whole chicken and making a variety of meals plus stock from the parts. Besides stock you will make Legs Braised with a Saffron Marinara and Olive Sauce to be served with pasta and Kosher Breasts. Enjoy a lovely meal and take home the leftovers! Class size is limited to 10 participants.