Delicious Chicken Dishes~ Winter Menu
Instructor: Eric Carter
Date(s) - 9 Jan 2014
6:30 PM - 9:30 PM
In this class we will begin by learning about the craft of brining, sectioning, and watch a demonstration on how to butterfly a whole chicken. From there we will prepare several seasonal chicken dishes.
Skills covered in class:
Roasting, Baking, Stewing, Trussing, cooking seasonally, balancing flavors, nutritional information, chicken selection, cooking tips and techniques. You will sample the dishes you helped prepare and go home with great recipes you can re-create at home.
Students will work in groups of 2-5
The class will finish with a Q & A with the chef and a discussion on how to to create stock from the chicken parts that you can use to create soups and sauces in your own home.
Roasted Whole Chicken with Bacon, rosemary thyme and garlic
Southern Fried chicken
Stewed Poulet Midi – Stewed Chicken with garlic, artichokes, olives and
sun dried tomatoes
Lemon herb Chicken