Chicken 101
Make the Most of Your Whole Bird
There are many benefits to raising animals on pasture, but one is the undeniably superior taste. Our whole chickens have so much flavor because they're raised slowly and naturally outside where they forage for bugs and seeds in grassy pastures.
But if you've never cooked a whole chicken before, you might not know how to take advantage of these tasty birds. So, we're offering a hands-on class to help you get comfortable!
Join us on Monday, June 12th as Chef Parker Bosley teaches our most popular class– this year with new recipes and techniques! A family-style dinner will be served while you learn all about:
– Deboning a chicken, including making boneless chicken breasts, boneless thighs, and quartering a chicken.
– Standard preparations (roasting, poaching, braising) and fun new recipes.
– Making and storing homemade chicken stock.
Then it's practice time! Everybody gets their own chicken to use their new skills and ask questions. Please bring a sharp kitchen knife, a cutting board, an apron and a kitchen towel. We’ll provide the meat.
The class is scheduled from 6:00 - 8:30pm on Monday, June 12th and will be held in Market Garden Brewery's lower level. This is one of our most popular classes and will sell out, so sign up soon!
$30 per participant. Cost includes: instruction, take home recipe packet, a whole chicken for carving practice, and plenty of food to sample!