Knife Skills 102: Chicken Butchery
Sun 1 Nov · 11:00 AM Hill's Kitchen · Eastern Market
Master the art of breaking down a chicken like a pro. This is a class about breaking down a chicken without breaking down yourself. We’ll take two whole, beautiful birds and turn them into dinner for the week. Nothing wasted, nothing overly fussy, no weird chef-y flexes. Just you, a sharp knife, and the confidence that comes from knowing exactly what you’re doing. We’ll talk about: • Choosing the perfect knife for the task at hand. • Why whole chickens are cheaper and better (yes, both). • Where to actually cut (hint: not through bone). • How to render chicken fat and save bones for chicken stock like the thrifty genius you are. By the end of class, you’ll look at those shrink-wrapped parts at the store and think, “Cute, but I’ve got this.” All class attendees will go home with two chickens they have butchered, a bag of chicken parts for stock and schmaltz, and a container of Chef Sarah's poultry brine. Attendees will also receive 15% off of any in-store purchase the day of class.