There are few things more satisfying than a roasted chicken dinner, so it’s a great skill to have at the ready. In this class Marie Rutherford will show you how to take your chicken game to the next level with a crowd-winning menu made for any crowd. You’ll learn about dark and white meat, as well as some basic butchery techniques, as you make spatchcock chicken roasted with garlic and thyme. And since chicken can’t fill up the dinner table on its own, you’ll learn how to complement that crispy skin with bread salad with mustard greens, dried currants, hazelnuts, and pan sauce dressing, along with courgette and date fritters with mint and basil aioli. To round out the meal, you’ll make sour cream sorbet with sweetened plums and pastis.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.