Local Foods Culinary Classes: Butchery (Chicken) with The Chicago Meat Col...

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Local Foods

1427 W. Willow St.

Chicago, IL 60642

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Eventbrite's fee is nonrefundable.

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Breaking down poultry might be one of the most useful skills a home cook can learn. Join Local foods + The Chicago Meat Collective to learn basic chicken butchery - including 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, confit and 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!

About the Instructor, McCullough Kelly-Willis: CMC founder, McCullough, was first exposed to whole animal butchery and the concept of sustainable meat in 2013, while at Reed College in Portland, OR. She signed up for basic pig butchery with the Portland Meat Collective on a whim, and she was hooked. In the summer of 2013 she moved from Portland to Chicago, and decided to find a way to continue learning about whole animal butchery, which led to a six month stage at The Butcher&Larder. After coming on full time in 2014, she continued honing her butchery skills and learning about the wide world of charcuterie. When The Butcher & Larder joined Local Foods in 2015, she began working on the dry curing program, doing months of research and development and making some pretty delicious salami and whole muscle cures along the way. McCullough now heads the Chicago Meat Collective in the hopes of continuing her own education and creating a wider community of conscious meat consumers here in Chicago.

About The Chicago Meat Collective: The Chicago Meat Collective is a traveling butcher school founded by whole animal butcher McCullough Kelly-Willis. The CMC's mission is to provide an educational resource for anyone interested in knowing more about the meat they eat, from how to source it sustainably, to butchery techniques that enable us to get the most out of the meat we buy. McCullough learned whole animal butchery at the Butcher and Larder, first as an apprentice and then as a full time employee and lead charcuterie maker. The CMC is part of a national movement started by the Portland Meat Collective in 2009, and we are proud to offer a diverse range of classes and events focused on locally sourced meat and whole animal butchery techniques.

The class includes: This event ticket includes 2 chickens to take home per student. The class will also include charcuterie from the Local Foods/Butcher & Larder teams, as well as one beer (or non-alcoholic option) to be enjoyed at the end of class.

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Date and Time

Location

Local Foods

1427 W. Willow St.

Chicago, IL 60642

View Map

Refund Policy

Refunds up to 7 days before event

Eventbrite's fee is nonrefundable.

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