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.
$69.00 per person
Sun., March 10th at 2:00pm
Sat., April 20th at 2:00pm
Due to limited spaces, classes at Baltimore Chef Shop are non-refundable. If you are unable to attend, we will be happy to transfer your registration to a different class given 48-hours notice. While cancellations within 48 hours of the class are not eligible for transfers, we welcome you to send a friend in your place!