WHAT THE CLUCK WORKSHOP?!
Sunday October 15th
10 AM – 3 PM
$135.00
Chicken Confidential Workshop – all about Technique!
We’ll focus on the following techniques, breaking down a whole
chicken, roasting, sautéing, poaching, braising, brining, baking
and frying. Join Chef Denene Vincent as we take an intensive
look at the chicken and its many cooking possibilities.
Sunday October 15th
10 AM – 3 PM
Techniques & Skills:
Breakdown a Whole Chicken
Poaching I Sautéing I Frying
Braising I Brining I Baking
Recipes include:
BUTTERMILK FRIED CHICKEN
– for the most outrageously flavorful, juicy
and crispy fried chicken, we’ll begin by roasting our herb
encrusted chicken, then add to our fresh thyme buttermilk brine,
dredge it in a special flour and spice coating and
deep fry to crispy golden perfection!
BUTTERMILK BRINE
– brining will add moisture and extra flavor to our chicken,
fresh thyme, bay leaves, Tabasco, buttermilk
and a kiss of sweetness from Michigan honey
SWEET & SOUR CHICKEN WINGS
– learn to break down whole chicken wings into two pieces,
the drumette & wingette, smother in our homemade
sweet & sour sauce, bake to sticky crazy goodness,
garnish with sesame seeds and green onions
SWEET & SOUR SAUCE
– we’ll reduction of apple cider vinegar, garlic,
Michigan honey, soy sauce and fresh ginger to create
this sauce of sweet & sour sticky yumminess!
CLASSIC CHICKEN & DUMPLINGS
– comfort food at its finest, sautéed tender white meat
chicken, baby carrots, leeks, celery and fresh thyme
are braised slow and slow in a creamy chicken broth gravy,
with homemade drop biscuit dumplings!
HOMEMADE DUMPLINGS
– baking powder dumplings are formed into a dough,
then spoon dropped into the bubbling chicken broth
forming pillows of dumpling deliciousness!
$135 per person
10 in stock