Once you’ve learned safe knife handling skills, you’ll work in pairs to bone out a whole chicken each. We’ll cover how to maximise the whole carcass thereby minimising costs and making the most of the meat. We’ll look at the many different uses of products that can be made and you'll take away a quality Victorinox boning knife and will know how to keep it sharp.
All ingredients provided but bring an apron, dish cloth, tea towels and container to take chicken home.
By the end of the workshop, you’ll be able to:
Note: Courses need a minimum number to go ahead so if we don't have enough enrolments a few days before the start date, we have to cancel. We'll let you know by email so please check yours regularly. If you need to cancel your registration, here are our terms and conditions: "What You Need to Know".