The Whole Bird

The Whole Bird

Join Kim Cozzetto Maynard as she teaches you how to transform the humble chicken into a week’s worth of hearty fall dishes. You’ll learn about farms for sourcing great meat, as well as basic brining techniques, before splitting into teams and breaking down your own whole bird. Out of your freshly butchered chicken you’ll learn to make Pok Pok–style crispy sweet and salty wings; chicken liver mousse; pan-roasted breasts with mustard-tarragon sauce; legs braised in white wine with prosciutto, rosemary, and chile; and chicken stock with all the bones and scraps.

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$95.00
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$95.00
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$95.00
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$95.00
Add
$95.00
Add
$95.00
This event is sold out! Join the Waitlist