This session is sold out-but there are seats for the later class here. Registration Required. Bryan Mayer returns to the Greensgrow Community Kitchen to show you the ins and outs of breaking down a chicken. Everyone will get a chicken to butcher in class and take home. Our master butcher will walk you through the butchering process as you follow along; from start through the classic cuts. We’ll show you how to debone a chicken as well.
Bryan is extremely knowledgeable about butchering and animal welfare issues. We’ll discuss the importance of starting out with a healthy bird, and navigate the world of food labeling terminology. Butchering can help us appreciate and understand what we are eating more fully. Quality meat also translates into better, more complex flavors on the table.
This is an easy technique to master that can save you money at the market-it’s always cheaper to buy whole birds. We’ll learn great techniques for taking advantage of the entire bird and one of the most important aspects of butchering: how to maintain a sharp knife and how to determine what knife to use.
Bryan writes the Ask Your Butcher column on foodrepublic.com and is founder, former owner of Kensington Quarters right here in the neighborhood and was Head-Butcher at Fleisher’s Grass-Fed and Organic Meats in NY.