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Food And Drink
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.
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