Artisano's Oils & Spices March 25th from 7:00 PM - 9:30 PM Location: Artisano's Oils & Spices 1250 East 86th St., Indianapolis, IN 46240 (317)251-4100
Poultry Fabrication-How to break down a chicken and what to do with it once you do.
At some grocery stores, a whole organic chicken is around $3.99 per pound, but boneless skinless chicken breasts can run $7.99 per pound! Buying a whole chicken is an economical alternative to buying pre-cut parts, in this class we will show you how to get the most out of a whole chicken.
Breaking down a whole chicken and properly cooking each piece can be intimidating. Join Chef * Gomila of Gomila Personal Chef Services in the kitchen for step-by-step, hands-on instruction on how to safely and efficiently break down a whole chicken in a number of surprisingly easy and delicious ways.
You’ll learn:
• How to maximize the value of a whole bird versus buying in parts.
• Deboning your own chicken breasts and thighs
• Breaking a whole chicken down into six, eight, and ten pieces
• “Spatchcock” or butterfly a whole chicken -- great for the grill!
• How to make your stocks more nutrient dense
• You’ll learn the best cooking procedures for each piece
Gordon will then go through a variety of recipes that highlight quick ways to cook a chicken's major parts. Attendees will each receive a whole chicken and a quart of chicken stock. and then end the class by preparing a few recipes together. Don’t be surprised if you leave with a new “favorite piece.”
Guests are encouraged to bring their own sharp knife, for this class a boning or utility knife is recommended or we can provide one if needed. Food and drinks are included within general admission cost.
*Chef Gordon Gomila, proprietor of Gomila Chef Services, has nearly 20 years of service industry experience. From Louisiana to Alaska chef Gordon has worked in fine dining and high volume establishments. A graduate of The California Culinary Academy Chef Gordon has been providing a unique in home catering experience in Indianapolis since 2003.
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