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.
Minimum age: 14
a/ June 10, 2012, Sunday 9:00am-5:00pm
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