October 12—How to Handle a Chicken in the Kitchen


October 12—How to Handle a Chicken in the Kitchen


How to break down a whole chicken into parts is one of the essential skills that every cook needs to know. Boneless, skinless breast has it’s place (and by that I mean not in my kitchen) but buying a whole chicken provides far greater value and myriad delicious possibilities. Crispy skin and juicy, on the bone flavorfulness can only be attained when you start with a whole bird. Come learn how.

Add To Cart


  • Each class includes:

  • 90 minutes of cooking instruction

  • Family-style farmhouse lunch

  • 2 glasses of wine per person

  • Coffee or tea service


Classes begin when our doors open promptly at 10:30am. Lunch is around 12:30pm. All cooking and food supplies are provided for the class instruction.


Your purchase of a class is non-refundable. All payments are final. If you find yourself unable to attend after making your purchase, you may transfer the ticket to someone else.

Classes may be cancelled if we have fewer than 4 participants. If we must cancel, we will contact you on the Friday before the class. You will be offered the opportunity to apply your purchase to a different upcoming class.