Chicken Four Ways

Learn how to joint and efficiently use an entire fresh chicken, in this half day workshop.

The menu: Chicken escalope – Southern Indian curry – Pulled Mexican chicken – Soy and sesame drumsticks and wings

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

Skills/ techniques/ content covered: Poultry preparation, knife skills, vegetable prep, adapting recipes, cooking with spices, cooking poultry.

Age suitability: 16 years upwards.

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

Tutor: Claire.

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 package up your curries. Packaging will also be available.

Please note: You will be provided with a whole chicken to joint independently, but dishes are cooked in pairs. This is not a dine-in class.