In this hands-on class, you’ll learn how to perfect the art of chicken dinners with expert tips, techniques and recipes. We will start with a tutorial on selecting your chicken at the market; you’ll learn about the types and grades of chicken, as well as when to choose a whole chicken versus selecting breasts or thighs. Next, we’ll discuss how to properly butcher a whole chicken into its parts while you practice this very important skill. Finally, we will walk you through how to cook chicken to achieve juicy and flavorful results every time. The class will work on five delicious recipes that highlight this versatile bird: KOREAN-FRIED CHICKEN WINGS—a modern take on the sports-bar classic; BRAISED OAXACAN CHICKEN with Mexican crema and sweet pickled onion; OVEN ″FRIED″ CHICKEN—a healthier version of a family-friendly comfort food; PAN-SEARED LEMON CHICKEN PICATA; and stove-top HAWAIIAN GRILLED CHICKEN with a dish that’s perfect for any occasion.
Jeff Adamek | Participation
#200303A – Tuesday, March 3 | 6:00 p.m. – 9:30 p.m.