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Get ready to ruffle some feathers—in the kitchen! In this hands-on, flavor-packed class, you'll explore the art of poultry preparation with a focus on chicken. Learn how to confidently handle and cook different chicken cuts, from whole birds to boneless breasts. You'll master trussing a whole chicken for even roasting, spatchcocking for quick grilling, and breaking a bird down into eight classic pieces. We'll cover the best cooking techniques for each cut, including baking, roasting, grilling, frying, sautéing, stir-frying, and even braising.Along the way, we’ll sprinkle in essential tips on sanitation and kitchen safety to keep your cooking clean and your flavors bold. Whether you’re a home cook or a budding chef, this class will leave you clucking with confidence!
What You’ll Learn:
How to truss, spatchcock, and break down a whole chicken
When and how to use different cooking techniques for each cut
Flavor tips for maximizing juiciness and crispiness
Sanitation and food safety basics every cook should know
Bring your apron and appetite—this class is poultry in motion!
Course will offer hands-on experience in the Culinaire’s state-of-the-art professional teaching facility at the Gateway Center, 112 Baltimore Street, Cumberland.
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Event Venue & Nearby Stays
110-114 Baltimore St, Cumberland, MD, United States, Maryland 21502
