Culinary Concepts: Chicken Cookery

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.

Our Culinary Concept classes will challenge you to rethink everything you've learned in the past about cooking, and allow us to teach you the correct techniques in order to strengthen your culinary skills.

Menu:

• Coq au Vin (Red Wine-Braised Chicken)
• Chicken Saltimbocca (Sautéed Chicken Cutlets with Sage, Prosciutto and Provolone)
• Whole Roasted Moroccan-Spiced Chicken with Harissa-Yogurt Sauce

Skills covered in class:

• Selecting chicken
• Pounding, stuffing and breading
• How to spatchcock
• Making a pan sauce and compound butter
• Working with fresh herbs and spices
• Carving
• Determining poultry doneness
• Selecting potatoes

Interested in learning how to butcher chicken? Join us for our week-long Culinary Boot Camp course!