Do you make a mess when cutting up chicken? Wonder how you could get the best use out of all the parts of your bird? You’re in luck!
A butcher friend of the Pick-Up will host a workshop in chicken butchering techniques on Thursday, June 13 at 7:30 pm.
Workshop participants will cut chickens in several ways (half, quartered, frying cuts and a whole, fully deboned chicken). We’ll go over techniques for a whole stuffed boneless bird, a brick-pressed grilled bird, stuffed/tied breast and how to turn bones into stock for gravies and soups. We’ll also talk about spice rubs and marinades, and how all of these techniques can be transferred to more delicate poultry species like quail, duck and pheasant.
Participants should bring an apron and, if you have one, a boning knife. (If not, we will add a boning knife to the workshop cost, and you can take it home with you!)
Cost of the workshop is $45.00 and includes a whole chicken for each participant.
To register, or for any questions, email email@example.com.