Cut on the Dotted Line: Beginning Butchery Workshop - Poultry

Learn what to look for on Poultry labeling (additives, processing methods, size-grading, etc.), which is best for different cooking methods, proper sanitation, and cooking temperatures. Then practice the basics of breaking down poultry. Each participant will break down (and take home) their own chicken. We’ll also Roast a Chicken, score and sear a Duck Breast, and try some Duck Leg Confit. Limited to 8 Participants.

You may also like the following events from Hedera Farm:

• Next month, 28th March, 12:00 pm, Easter Desserts Workshop in Francestown
• This April, 4th April, 04:00 pm, Learning the French Mother Sauces: Velouté in Francestown
• This April, 25th April, 04:00 pm, Holy Mole! Cooking with Dried Chiles in Francestown

Also check out other Workshops in Francestown.