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The Fundamentals of Chicken

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It's time to take the mystery out of working with a whole chicken. You;ll learn how to break it down into eight pieces, then we'll cover three different types of recipes that highlight pan roasting, braising and grilling chicken to perfection. Plus, we would be remiss if we didn't take the bones and show you how to make great chicken stock too! Pan Roasted Chicken with White Wine Pan Sauce; Cider Braised Chicken with Thighs and Rainbow Chard; Grilled Jerk Chicken Legs with Pineapple Salsa and Pressure Cooker Chicken Stock.

The Fundamentals of Chicken
  • Times:  October 11 at 12:00 p.m. and October 29 at 6:30 p.m.
  • October 11, 2019 to October 29, 2019
  • Sur La Table
  • $ 59.00