Get ready for Thanksgiving and learn to cook a whole bird
“If you know how to cook one whole bird, you also know how to cook other whole birds too.” That’s what my culinary school teacher said when I asked him how to cook a whole goose (!).
What can you expect?
In this class we will discuss how to cook a whole bird. People have come up with different ways to make sure both legs and breasts are cooked properly. What will be the best way, aka chef Edie’s favorite?
For time reasons, we will cook a chicken, but think back to what my teacher said. That turkey shouldn’t frighten you anymore after this class!
~ Oh, and save the bones from this class and/or your Thanksgiving turkey, to join the Make your own stock class on November 28th!
Class is open for all chicken lovers. Dairy and gluten-free.
What you’ll learn
At all the classes within the Taste & Technique virtual cooking course we will focus on only 1 technique, 1 dish, 1 ingredient or 1 theme.
So in this Cook a whole bird class, we will cook a bird. For time reasons, that will be a chicken. But we will discuss all other birds, like your Thanksgiving turkey, too!
* why cooking a bird can be hard ~ but it doesn’t have to be!
* all the tricks people have used to cook a perfect bird
* to read any recipe for cooking a whole chicken and understand what they’re all about
What you’ll need
* 1 whole chicken
* sharp knife / kitchen scissors
* cutting boards
* large sheet pan or a wide oven roasting pan
* seasoning ingredients – 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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