Knifework 102: Chicken Butchery

This is a class about breaking down a chicken without breaking down yourself.

We’ll take two whole, beautiful birds and turn them into dinner for the week. Nothing wasted, nothing overly fussy, no weird chef-y flexes. Just you, a sharp knife, and the confidence that comes from knowing exactly what you’re doing.

We’ll talk about:

• Choosing the perfect knife for the task at hand.
• Why whole chickens are cheaper and better (yes, both).
• Where to actually cut (hint: not through bone).
• How to render chicken fat and save bones for chicken stock like the thrifty genius you are.

By the end of class, you’ll look at those shrink-wrapped parts at the store and think, “Cute, but I’ve got this.”

Event Venue & Nearby Stays

Hill's Kitchen, 713 D Street Southeast, Washington, United States

Concerts, fests, parties, meetups - all the happenings, one place.

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