February 22, 2019

All About Chicken

Cooking Class: All About Chicken

Learn what to do with every part of a chicken

Choripan with Chimichurri
Empanadas
Ensalada Criolla
Ensalada Rusa

During this cooking class learn to use every part of a chicken for different dishes. You will learn many different techniques, to broaden your perspective and expand your cooking repertoire.

The class will begin with a demonstration on cutting up a whole chicken and what to do with every part.

The breasts will be used to make a beautiful chicken roulade, filled with cheese, ham and spinach, then bake it in the oven.

The legs will be braised in a flavorful base of wine, chicken stock and aromatics, learning the basics of this technique – which you can later use it in many other preparations.

We will also make buffalo chicken wings, a staple of American cooking.

Finally, we will use the rest of the chicken to make a flavorful stock that will elevate your cooking to a whole new level.

Menu

  • Chicken legs braised in a vinegar and wine sauce
  • Chicken Cordon Bleu
  • Buffalo chicken wings
  • Chicken Stock

You are welcome to bring your own beverage. Suggestions include a Malbec (for example from Bodega Catena) for the main course and perhaps a dry Cinzano to drink as the class gets started or with dessert.

Class Calendar

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wed22may6:00 pm9:00 pmTest of recurring with simple ticket no stock count6:00 pm - 9:00 pm


Class Recipes

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