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Cooking the Whole Chicken Class- #170

Roast Chicken



It seems fewer and fewer people really know how to cook these days. The traditional idea of a Sunday roast chicken still exists but it's often a ready roasted chicken from the store. People of only a generation or two ago understood the need to use as much of an animal as possible. This class will teach you what you need to know! Learn how to truss a chicken for roasting, properly cut up a chicken and prepare a variety of dishes using the chicken, neck, skin, liver, kidney, heart, feet, and carcass- in other words, "Everything But the Beak" Product: Each person gets one chicken to cut up and take home plus dinner consisting of all the dishes prepared.


Enrollment: 6-12

Minimum age: 14


a/ June 10, 2012, Sunday 9:00am-5:00pm

Tuition: $100

Materials: $30


Cook's Mill, Scotts, MI

With Lori Evesque


Interested in more chicken related classes? Check out these classes!

- Making a Chicken Coop

- Home Chicken Butchering

- Keeping and Raising Chickens


Acceptance Mark

Class Section





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