In this class we will butcher whole chickens and make delicious dishes with the different parts, using the carcass and wing tips for a classic chicken stock as well. Learn how to make the best chicken liver pate (of The Farm Cooking School fame, great for the holidays!) and how to cook chicken breasts without drying them out. We will make a refreshing lemon mousse to finish our meal.  

Menu:

Chicken stock

Chicken liver pate with crostini

Herb stuffed chicken breasts with a white wine reduction sauce

Braised Chicken Legs with Balsamic and Thyme

Wild Rice

Oven crisped wings with hot sauce and blue cheese dressing

Lemon Chiffon Mousse

When: November 7th, 6-9:30pm
Where: Shelley’s Table, Lambertville
Cost: $150/pp
Limit: 8 guests