Butchery 1: Using the Whole Chicken

Date: Mon. 15 Oct, 2018 6:30 pm - 8:30 pm
Duration: 2 Hours

sustainablefoodcenterButchery 1: Using the Whole Chicken

Monday, October 15th

In this hands-on class, participants will learn how to cut up a whole chicken; techniques for deboning; how to make chicken stock; safe meat handling and several recipes that will show you how to make the most of this versatile bird.

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