This class is so popular that we are happy to offer it again! You will learn how to break-down a whole chicken (saving you money so that you can also make stock out of the bones, which you will learn how to do) as well as simple weeknight recipes to add to your repertoire.
The Menu: Seared Chicken Statler cooked served with Soy Orange Sauce, Swiss Chard, & Fried Brown Rice
Everyone breaks down a whole chicken!
Your class ticket includes a Global boning knife (valued at $115) and a whole Vermont raised Misty Knoll chicken.
You'll get ample time to practice, and you get to take home the proteins and the knife. Chef Contos will also impart her knowledge of how to make rich stock, so you can even use the bones!
*If you have a boning knife you're already comfortable using you can call in and purchase the class for $50 less.
Taught by Chef Contos
Sign up online or call 497-3942