KNIFE SKILLS – Poultry
Reduce your grocery bill by learning how to debone an entire chicken! Tips on butchering, portioning, and cooking the different parts of a whole chicken.
Three-hour, Hands-on Class
From 17:30 to 20:30
$130 per person plus tax and processing fee ($150.80)
In addition to preparing and eating during the class, participants bring home all unused, butchered parts of the whole chicken.
NEXT CLASSES:
September 24
October 8 – Special Duck Confit Edition! Learn how to sleeve (Manchoner), render the duck fat, prepare a brine and braise the duck leg.
Taxes 13%, Processing fee 3%
