Butchering a Chicken

You will learn about the anatomy of a chicken and how to break it down into different portions to get the most from the bird. Some of the cuts we will show you are:-

Spatchcock, Boned and rolled, Thighs, Breast, Oyster cut, Drumsticks, Supreme, Carcass, Diced

It will then be down to you to decide how you want your own chicken and you will take home what you make.

The practical exercises will require the use of sharp knives and other kitchen/butchery equipment.

No previous experience required. Our chickens are sourced locally from within Yorkshire.

Minimum 4 people required. Light refreshments included.

Price per person £50

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