CXLD E- Chicken 101: Fall Menu

Chicken is America’s favorite poultry, but too often, it’s dry and bland. Learn to transform chicken into a world of flavors and textures, and
your everyday dinner staple into a delicious dining experience.

Menu:

• Chicken Saltimbocca (Sautéed Chicken Cutlets with Sage, Prosciutto and Provolone) with White Wine-Butter Sauce
• Coconut Chicken Curry with Ginger, Sweet Potatoes and Cashews
• Roasted Spatchcock Chicken with Rosemary-Garlic Butter and Brussels Sprout-Apple Salad

Skills covered in class:

• Selecting chicken
• Sautéing, braising and roasting chicken
• Spatchcocking chicken
• Determining poultry doneness
• Preparing pan sauce
• Making compound butter
• Working with fresh herbs and spices
• Carving roasted chicken
• Balancing flavors