In this class you’ll learn many new ways to work with chicken and keep it from drying out, season and roast poultry to perfection and the proper way to truss. You’ll even learn how to make a sauce out of the pan juices.
- Everyone in class will be taught how to cut and fabricate a chicken
- With those pieces of chicken we will cover two different cooking techniques and compose two different recipes.
- Each student will prepare a sauce for each recipe along with a starch, vegetable and a garnish to accompany their chicken