Same old Chicken in every pot

Americans eat a lot of chicken. Unfortunately most of us have a limited repertoire of how to cook our boneless skinless breast of chicken, and with the cold weather it’s just not as convenient to throw the bird on the grill. In this class we will show the students different techniques for cooking chicken. We will also instruct you how to utilize the entire chicken to save money and bring out flavor.
Students will prepare: Buffalo style stuffed chicken Quarters, Orange ginger roasted chicken, chicken and cheese chili Rellenos, Sake and soy braised chicken thighs, Greek stuffed chicken breast in phyllo

Monday January 10th / Hands on/ 6:30pm

Fee: $60.00 each