Leftovers By Design: One Chicken, Many Meals
Start with one whole pastured chicken and transform it into a variety of distinct meals. Learn to prepare Roast Chicken with Steamed Broccoli and Wild Rice, then use the leftovers to make chicken broth, Linguine with Broccoli and Bleu Cheese, Corn Chowder, and Asian Chicken Salad. I'll share my tips for preparing the perfect roast chicken--with moist breast meat, thoroughly cooked thigh meat, and irresistable crispy skins--and go over equipment that makes meal prep easier and how to use your time in the kitchen more efficiently. Class includes a of soup, salad, and pasta. Seating is limited! Saturday, February 20, 2pm-6pm. $50
- Item #: 100220LD
