Save your turkey bones and learn how to make stock of them!
Making stock isn’t that difficult, but there are a few things you should know. Like: don’t boil it when you’re making any meat or fish stock. In this class we will use your Thanksgiving turkey bones, or your chicken bones from the Cook a whole bird class.
What can you expect?
Making your own stock might be frightening, but it doesn’t have to be. It’s rather simple if you know the (very few) rules. In this class, you’ll learn what the rules are and how you can choose to ignore them if that works better for you.
And we will be definitely breaking one of the rules, as we will be making stock, using a short cut.
Class is open for all dietary preferences, but we will focus on stocks that are made with bones. Stocks, broths and bouillons are gluten and dairy-free. Vegans and vegetarians, get in touch and we connect when we do a stock making class with bones optionally.
What you’ll need
* chicken or turkey bones and scraps
* vegetables like onion, carrot, leek, fennel
* fresh and dried herbs
* a large cooking pot
* a cooking thermometer (strongly recommended)
* a full grocery & tools list will be provided after sign up.
About your chef
In her cooking classes, chef Edie loves to explain what happens in your pots and pans. We will discuss the cooking technique(s) we’re using, and how you can switch up recipes with ingredients you have in your pantry. All just to empower you to get a bit looser with recipes so you can come a more confident and creative cook.
Feel free to get in touch with any questions you have. And yes, you can email a picture of your knives to learn which ones to use in class!
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