Poultry Butchery Workshop

  • September 14, 2018
  • 9:00 AM to 12:00 PM

Details

with Chef John Richter
Demo Class

In this class we will be covering
basic poultry breakdown and
preparation.

Trussing, deboning, stock
making and classic techniques
How to breakdown a chicken,
duck, rabbit and a gamebird,
such as quail or squab
Rabbit and prunes, stuffed
quail, and a simple sautéed
duck breast with pan sauce
The class will get to enjoy a
classic whole roast chicken as
well as the aforementioned
proteins with a variety of
accoutrements.