Cooking Class: All About Chicken
Learn what to do with every part of a chicken
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.
- 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.