Poultry fabrication techniques are similar across the different classes from chicken to turkey, and duck. Chicken being one of the least expensive birds on the market is a great way to practice cutting, boning, and portioning skills because of its similarity to turkey, ducks and pheasant. Although the muscle and carcass structure is similar from one class of birds to another, there are some differences to note. However, it's thanks to the similarities across the classes of poultry that certain principles ring true across the board for roasting. From never roasting a damp bird to trussing and not taking a bird directly from the fridge to the fire, some things are universal. Headcount is limited. $25 per participant – cash only.
Purpose: Learn how to fabricate a chicken or roast one whole and enjoy a full meal
Facilitator: Kris Jubinville
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