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November 2, 2016 from 5-7pm
Menu: Cider Braised Chicken and Leeks with Apples, House Made Chicken Stock
Techniques learned in class:
We will break down a whole chicken into pieces for this recipe.
We will prepare chicken stock for the recipe the following week.
We will learn the technique of braising. Braising is a combination cooking method that combines both moist and dry heats. The food is seared at a high temperature and then stewed in a closed container with liquid.
By learning these techniques, you will also be able to prepare the base for many soups, you will be able to prepare other braised chicken dishes such as coq au vin, chicken cacciatore and other stewed dishes of beef or pork.
What to expect:
This class will last 2-2.5 hours. You will work with a partner to break down a whole chicken. From this chicken we will prepare the braised dish and also prepare a stock to use the following week. Class will be held during the Northside Farmers Market in the North Church kitchen from 5-7pm. Students are expected to bring their own chef's knife. All other items will be provided.
Menu: Cider Braised Chicken and Leeks with Apples, House Made Chicken Stock
Techniques learned in class:
We will break down a whole chicken into pieces for this recipe.
We will prepare chicken stock for the recipe the following week.
We will learn the technique of braising. Braising is a combination cooking method that combines both moist and dry heats. The food is seared at a high temperature and then stewed in a closed container with liquid.
By learning these techniques, you will also be able to prepare the base for many soups, you will be able to prepare other braised chicken dishes such as coq au vin, chicken cacciatore and other stewed dishes of beef or pork.
What to expect:
This class will last 2-2.5 hours. You will work with a partner to break down a whole chicken. From this chicken we will prepare the braised dish and also prepare a stock to use the following week. Class will be held during the Northside Farmers Market in the North Church kitchen from 5-7pm. Students are expected to bring their own chef's knife. All other items will be provided.
