Cooking with Julie

The Anatomy of a Chicken  (Hands-on cooking class)
 Learn how to cut up a whole chicken. You will save money and learn how to best use all the parts from sauteing to stock.
 Each student will have a chicken to butcher. Then you will work in a group to prepare one of the chicken dishes. They will be able to take the rest of the chicken home with them for future  meals. At the conclusion of the class you will have the skills and techniques to efficiently cut a chicken in to serving pieces and make a chicken stock plus an entrees. 
 Students will receive a Cooking with Julie Logo Apron, and recipe booklet.
 Chicken stock
 Chinese Chicken and Vegetable Soup
 Chicken Paillards with a Chardonnay Sauce
 Chicken Baked in Lavash

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