SPRING CHICKEN: BIRD IS THE WORD!
April 23, 6-9 p.m., $135 pp. No refunds or makeups. You may transfer/sell your tickets if you cannot attend. BYOB
According to a recent article in The New York Times, chicken has become the most expensive thing on the menu. Chef Laura Weinman will explore why good chicken matters — how it is raised, fed and processed, and learn to use the whole bird at home, not only economically but to make a delicious array of dishes. We’ll use whole, free-range, air-chilled birds and prepare both dark meat and breasts with techniques to complement each. As always, these recipes are herbaceous and seasonal, and should be great additions to your rotation! This is a class you will refer back to again and again.
After a demo including spatchcocking, we will break into small teams to execute 4 delicious dishes. And naturally, we will sit down to enjoy what we’ve cooked.
Recipes include:
-Chicken and bread salad with arugula and currants
-Pan-roasted chicken with green sauce
-Marinated and grilled chicken breasts with garlic and lime
-Tuscan flattened chicken
-Braised chicken legs with figs and honey
-Seasonal nibbles and accompaniments