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Chicken Fundamentals

Erin Coopey

Join chef Erin to learn cooking techniques for chicken, including roasting, braising, pan-frying and grilling. You’ll learn how to truss a chicken for roasting, cut up a whole bird, and prepare a chicken cutlet (paillard), plus proper poultry cooking temperatures and techniques. You’ll make Roasted Rosemary Chicken with Pan Sauce and Mashed Potatoes; Chicken with Two Kinds of Lemon; Sautéed Chicken Cutlets with Kentucky Bourbon; and Grilled Chicken with Red Pepper Butter. With poultry and dairy; no eggs. Class size limited to 14.

Members: $45, Non-members: $50