DIGITAL COOKING CLASS: Master the Chicken!

Our NEW series of Digital classes now allow you to keep learning with us from the comfort of your own home at your own pace! Classes are pre-recorded, so no need to worry about delay, or missing out on vital information. Registrations for MEAL KIT classes close 72 hours prior to class for ordering purposes. NO KIT registrations open until 1:30pm PST on day of class.

Master the Chicken: Chicken breakdown 101 and learn to cook the various cuts. It's a good quarantine skill to have AND will save you money! We'll teach you the basics of breaking down a chicken into it's individual cuts so that you don't have to pay $7.00 a pound for boneless breast of chicken, learn to make delicious Vietnamese Chicken Wings, Braised Chicken with Preserved lemons and Olives, and Almond Chicken Salad, not to mention having the carcass to make your own stock!  This is such a vital skill building class...so join us and LEVEL up in your culinary prowess. 

No kit registrations will need: 1 whole chicken, 1 pound chicken wings and the following ingredients

Vietnamese Wings:

1/4 cup sweet chili sauce (easy to find in most grocery stores but an Asian market has more choices)
3 cloves garlic
3-4 stalks fresh cilantro
1/2 inch piece fresh ginger
2 tsp. sugar
1 tsp. rice vinegar
1/2  fresh lime, juiced
1 Tbsp. Fish Sauce
2 tsp. Sambal Chili Sauce

Braised Chicken Thighs with Preserved Lemons and Olives

2 chicken breast or thigh or both

1 Tbsp. high heat cooking oil.  we like grape seed or safflower oil

1/4 tsp. ground cinnamon

1/4 cup dried currants or yellow raisins

2 stalks fresh oregano

1/2 lemon juiced

1 pint chicken stock

1/2 onion diced

3-4 garlic cloves 

1 preserved lemons 

5-6 cured black olives, pitted

salt to taste

CousCous for Braised Chicken: 1 cup Cous Cous, 1 cup chicken stock, 2 Tbsp currants or yellow raisins, 2 Tbsp. pine nuts, salt to taste

Almond Chicken Salad

2 ea Chicken boneless skinless breasts

1/2 cup celery 

1/2 cup red onion 

1/2 cup mayo (more or less depending on taste)

1t smoked paprika

Salt and pepper to taste 

Splash of lemon juice

1/2 C sliced or slivered almonds

Equipment needed:

Cutting Board or two one for raw one for cooked, stiff boning knife, chef's knife, compost bowl, sheet pan, deep sauce or saute pan for braising (having a lid is good), tongs, 2 medium bowls (one for wings one for salad), 2 spats, spoons or other stirring implement, small sauce pan (cous cous) with lid, fork