Poultry - boning, cooking, carving

Learn how to prepare, cook and carve poultry

On this full day workshop you will learn how to prepare and cook poultry in a number of ways.

Working with your own chickens you will start by butterflying and completely de-boning, then stuffing and tying it for a boneless roast. We make some simple sauces and marinades then sauté, grill and roast the chickens – finishing with a demonstration on how to carve properly.

Have fun!
Perhaps most importantly, as well as learning new skills, you will have had some fun learning in a relaxed and supportive environment. During the course the emphasis is on using personal taste, judgement and technique rather than slavishly following a recipe. This approach means that one recipe may become two or three recipes. However, a booklet containing the course recipes will be given to you at the end of the day / course.

The not so small print – please read
It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort, we will be on our feet most of the time.

It is essential when booking that you advise of any accessibility issues, allergies or dietary requirements. Rutland Cookery School is committed to being as inclusive as possible and we will do our utmost to accommodate you but we do need to know in advance.

Book your place on one of the available sessions below

Oct 20