How To Series: Chicken/Turkey Butchery & Carving

Ready to stop wrestling with the Sunday roast, Thanksgiving Turkey? Join me for a hands-on poultry butchery and carving class where we'll build real confidence with whole-chicken cookery. Each student will carve a cooked rotisserie chicken for clean, juicy portions, then learn to break down a whole raw chicken into 8 useful pieces by following the bird's natural joints — it's easier than you think once you know where to cut! Along the way, we'll cover knife safety, smart carving technique, cross-contamination prevention, grocery-budget savings, and how to turn backbones and bones into flavorful homemade stock.
Tickets are $49 per person, and I keep this class tiny — just 4 seats total, with only 3 spots left — so you'll get plenty of hands-on guidance. Grab your seat before they're gone!