New to raising your own chickens or interested in buying them locally but used to cooking with breast & drums versus whole birds?
Transitioning your kitchen to whole chickens may seem overwhelming, but it’s SO worth it! By using whole chickens you can:
Add more versatility to your meals
Save $$$ versus buying pre-cut parts
Utilize the FULL potential of the animal
Gain confidence & invaluable skills in the kitchen
You don’t have to raise your own chickens to benefit from this course!
If you raising your own isn’t an option… “turn your waiting room into your classroom” and start learning some of the skills you’ll need NOW to lessen the learning curve when the day finally comes!
This focused course will prepare you to:
Roast a chicken whole to perfection!
Breakdown a bird into cuts (breasts, tenders, wings, thighs, drums, and carcass)
Utilize leftover birds or carcasses to make your own nutrient dense chicken stock
And more lessons being added each month (Such as how to spatchcock, using organs, and more!)
