Chicken Fabrication - Tuesday February 2ndButcher, Brine, Broil, and Bask in Chicken Glory.
About this experience
Butcher, Brine, Broil, and Bask in Chicken Glory.
Lets be honest, chicken has a reputation for being bland and boring. It only gets that reputation
because of the lack of proper preparation. It’s the least expensive protein to buy so it’s easy to just throw a piece in the oven and bake it till it’s rubbery and void of anything good. In this class we are going to “Bring Back” chicken as an exciting home cooked meal.
We are going to start the class with a whole chicken because it’s not only the least expensive way to purchase it, but also the best way to utilize it’s full flavor potential. From there you will learn how to butcher the chicken into it’s most useable pieces.
We will bring your chicken to life through a simple, elegant, brine and finish with a secret recipe dry rub. The chicken will get broiled to perfection and served with a couple sides to accompany its greatness.
By the end of this class you will go home with new skills (like how to easily cut up a whole chicken) and secrets to “Bring Back” chicken to it’s rightful place of tasty glory!
Brined and Dry Rubbed Chicken
Roasted Sweet Potatoes & Zucchini
Hands on with Chef Demonstrations
This class is for age 14 and older
Chef Jeff Pennypacker