It's All About Poultry

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It's All About Poultry

125.00

Saturday, April 11  .  5-8 PM

Berkeley Kitchens

 

Never eat a dry chicken breast again! In this class, you'll learn how to butcher poultry for various preparations, the differences between light and dark meat, and how and why they need to be prepared differently. We will cover the different varieties of poultry and the proper handling, storage, and cooking of the various parts of the illustrious bird. A delicious dinner compiled of the fruits of our evening's labor is included.

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mailto: rosie@rosewatercooking.com