HOW TO DEBONE A CHICKEN

COOKING CLASS
FOR SMALL GROUPS OF 4-8, FOR TWO, ONE-ON-ONE
4 hours — $65-$200 per person (cost of ingredients not included)

Learn the practical technique of removing bones from a chicken, as well as all you need to know about various stuffing and cooking options. Several recipes will be provided so that you can cook and serve your chicken at home.

Price includes a demo, hands-on practice, and a portion of chicken galantine served with vegetables and a slice of toasted bread at the end of the class. You are welcome to bring your favorite wine to enjoy during the meal. You have a choice to debone either an all-natural, or organic, or heritage chicken form the local farm. The cost of chicken will be added to the price of your ticket. Participants will need to bring their cooler and ice for transporting their de-boned bird home for stuffing and cooking.

Galantine. A galantine is a French dish of deboned stuffed chicken wrapped in its skin along with ground meat and other ingredients and then cooked. A galantine is cooked either by poaching it in stock or roasting it. Galantines are served cold. 

Ballotine. A traditional ballotine is a deboned leg of a chicken, duck or other poultry stuffed with ground meat and other ingredients, tied and cooked. A ballotine is usually cooked by braising, roasting, or poaching.

Request CC Debone Chicken
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