Breaking down poultry might be one of the most useful skills a home cook can learn. In this class we will learn several ways to break down a chicken, including spatchcocking and boning out legs and breasts. This is a hands-on class, and participants will have the opportunity to practice on their own bird and take it home to cook. This class will also cover broth and stock making, roasting technique, and carving. By the end, you will have all the skills and knowledge you need to buy whole chickens and quit your boneless skinless chicken breast habit for good!

This class will take place in the CMC home studio, and we will end the class by sharing some delicious charcuterie, cheese, and natural wine. Class will run approximately from 1pm to 3pm.

This class is limited to 8 attendees. We may ask for disclosure of symptoms, exposure, or vaccination status prior to the event.