Chicken Four Ways

Learn how to joint and efficiently use an entire fresh  free-range chicken from Ruby and White, in this half day workshop.

The menu: Chicken escalope – Slow cooked chicken in cider and chorizo – BBQ style wings and drumsticks – Pulled chicken salad  with a French Vinaigrette.

Level/ Suitable for: Beginners to intermediate. Those with an interest in developing their cookery skills/ expanding their recipe repertoire.

Skills/ techniques/ content covered: Poultry preparation (jointing), knife skills, vegetable prep, adapting recipes, cooking poultry; pan frying, slow cooking, poaching, oven roasting.

Age suitability: 16 years upwards.

Suitable for: Meat eaters! For any other special dietary requirements, please contact us before booking.

Tutor: Dot

Workshop Length: 3 hours.

Workshop Frequency: Twice a year.

Already been to this workshop? You might also enjoy: Taste the Heat, Curry Club, Scotch Egg Masterclass and A Taste of Marrakech.

What to bring: Feel free to bring along tupperware to take away your food (3 x take away boxes and a tote bag or similar). Packaging is also available.

Please note: You will be provided with a whole chicken to joint independently, the dishes will be cooked in pairs, tickets are sold per person. This is not a dine-in class.  We recommend chilling dishes within one hour of the class finishing. Induction hobs will be used during this workshop.