Chicken is arguably the most versatile meat available. Buying chicken parts adds significant cost to a meal. This class will teach the student how to truss a chicken for roasting, cut up the chicken to cook the various parts, and spatchcock for grilling or a quicker roast. We will cover multiple ways to cook chicken: roasting, braising, and pan searing. Students are requested to bring a boning and chef’s knife if they have them.