Whole Bird Breakdown

Get more bang for your cluck! We all know buying a whole chicken is more economical than buying parts, the tricky part is knowing how to safely and properly break down your bird to ensure you get maximum flavor and use out of your purchase. In this hands on class combining knife skills and basic butchery, our resident chef and instructor, Sadie Sayre, will teach you how to break down a chicken into 8 parts, create a quick stock out of the remaining bones, and turn the whole thing into a delicious belly-warming soup. You’ll leave class with the confidence to break down any bird from Cornish hen to holiday turkey!

Class menu will include:

• Chicken Wild Rice Soup