Chicken -The Next Steps
13 October 2022
Honesty Cookery School
Chicken is Britain’s favourite meat and a staple for many throughout the week. More often than not it is just thought of as a whole roast, pieces for the BBQ or breast fillets. The vast majority of chicken comes pre-prepared in packets. While convenient this is expensive and limiting for the adventurous cook. Buying a whole chicken brings variation to those who may be stuck in a rut and would like to explore more ways to use the meat, while at the same time saving a bit of money and reducing waste. Most importantly though, buying a whole chicken gives a more ethical and environmental approach.
This class will pass on the knowledge to break down a whole chicken, making the most of every part of the bird, broadening skill and opening up choice. Beginning with a whole chicken the first stage is what to look for. Skin colour, fat and overall health & quality. From here breaking down the carcass into 10 pieces stage by stage, revealing different recipes and cooking methods along the way. The day will be led by chef, Robin Popham, who takes much of his inspiration from heritage crafts and using seasonal produce.
Some of the cuts will be simply spoken about and demonstrated before moving on to the next stage, while others will be prepared to cook and eat on the day. What ever is left at the end of the class will be available to take home.
Enjoy a snack mid-way through the class of – Fried Chicken with Beetroot & Damson ketchup
Followed by a lunch of – Herb stuffed chicken breast wrapped in bacon with seasonal vegetables