Join Marie Rutherford as she teaches you how to transform the humble chicken into a bounty of late summer meals. You’ll learn about farms for sourcing great meat before breaking down your own whole bird. Out of your freshly butchered chicken you’ll learn to make ricotta, corn, and tarragon-stuffed chicken hindquarter; chicken schnitzel with corn-plum salad; from-scratch schmaltz; and rich chicken stock with all the bones and scraps.
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. All recipes are designed for four servings.
All classes are listed in Pacific Daylight Time.