Whole Value Class: Breaking Down Chickens January 27, 2009

Even notice that the price of three boneless skinless chicken breast is close to the price a whole chicken? In this class taught by our Resident Meat Expert Shay Goodlund, we'll learn how to break down whole chickens, how to wrap and freeze pieces, and cooking techniques for legs, breasts, and don't forget those bones! Homemade chicken broth is delicious and easy. You'll take home what you've broken down, we'll serve the food and sample a couple of Chicken friendly beers. For this class you will be asked to provide your own boning knife, we've got cut gloves for your protection.

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