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Chicken Five Ways


This is the ideal class for the home cook looking to learn the ins-and-outs of preparing chicken (including how truss!) with a variety of both moist and dry heat cooking techniques. We will cover Spatchcock Chicken with Rosemary and Sage; Southern Fried Chicken Thighs; Ballotine with Spinach, Mushroom, and Gruyere; Poached Chicken with Veloute Sauce; and Dry Poached Chicken.

$65.00 per person

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Earlier Event: January 29
Pasta Ripiena (Filled Pasta)
Later Event: January 31
Kitchen Techniques: A Series (Day 4)