Knife Skills: Breaking Down Chicken


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Join Chef Aimee Tortorich in the kitchen as she works with you toward proficient chicken fabrication. You'll be expertly guided by Aimee who is a graduate of LCI with solid restaurant experience. Aimee is currently Executive Chef of Government Taco, Jay Ducote's highly anticipated Mid City Baton Rouge Restaurant. 

Students should bring their knives from home. A chef's knife is preferred. A paring knife and filet knife are encouraged. In the event, we find that your knives are not suitable, we will have knives on hand. Students will receive guidance on purchasing knives and also local resources for sharpening.

Each student will receive a whole chicken. Techniques include: Trussing a Whole Chicken; Spatchcock; Piecing a Chicken; Deboning a Chicken; Chicken Stock Basics.

This is a hands-on cooking class. Each participant will take home their broken down chicken, including the bones which can be used in a stock. Plus, each participant will enjoy a light snack that we prepare using the ingredients from the class. Participants also receive a sample product and a store discount. 

 No refunds. Class payments may be transferred to a different class, or you may transfer your class to another person. These requests must be made ten (10) days prior to the class date.


Collections: Cooking Classes

Type: Cooking Classes

Rating: 4.7 stars based on 6 reviews



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