Utilizing all the parts of the animals we choose to consume — both a responsible and sustainable way to go about eating them. This class will focus on butchering whole chicken carcasses and learning how to properly prepare each cut. Purchasing whole chickens and other poultry saves money and allows you to get several meals from one animal. I will help you maximize your efforts to best nourish you and your family.
During this class you will learn how to properly butcher a whole chicken, into 8 parts. You will also learn how to debone a whole carcass for stuffing and roasting. Once are birds are broken down, I will demonstrate chicken stock and share its importance for cooking and health. With each remaining section, I will share my favorite recipes and tips on how to maximize taste and flavor.
When: Saturday, March 29th @ 4pm
Where: Cape Elizabeth, Maine
Feel free to send me an email if you have any more additional questions.