Ten students will spend roughly two hours at the Local Pig's production kitchen working with a whole chicken. We will take you through the basic anatomy of poultry and describe the advantages to breaking down a whole chicken. This is a "hands on some breast" class! You will practice trussing, butterflying, de-boning, making stuffed thighs, and brining.
Students will take home a freshly butchered chicken that they have prepared during the class!
Butchering is hard work, so of course there will be snacks and drinks provided during the class!
The Local Pig (View)
2618 Guinotte Ave
Kansas City, MO 64120
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|