Knifework 102: Chicken Butchery

This is a class about breaking down a chicken without breaking down yourself.

We’ll take two whole, beautiful birds and turn them into dinner for the week. Nothing wasted, nothing overly fussy, no weird chef-y flexes. Just you, a sharp knife, and the confidence that comes from knowing exactly what you’re doing.

We’ll talk about:

• Choosing the perfect knife for the task at hand.
• Why whole chickens are cheaper and better (yes, both).
• Where to actually cut (hint: not through bone).
• How to render chicken fat and save bones for chicken stock like the thrifty genius you are.

By the end of class, you’ll look at those shrink-wrapped parts at the store and think, “Cute, but I’ve got this.” All class attendees will go home with two chickens they have butchered, a bag of chicken parts for stock and schmaltz, and a container of Chef Sarah's poultry brine. Attendees will also receive 15% off of any in-store purchase the day of class.