So how do you take roasted chicken to the next level? By removing all the bones of course. Learn the ins and outs of boning a whole chicken while sharpening your advanced knife skills. Chef Josh will demonstrate the fabrication and stuffing of the classical roast the chicken “cushion” while you follow along with your own chicken. The class will also enjoy some examples of the finished roast with a couple of side dishes and each student will leave with an oven ready roast.
Instructor: Chef Josh Wickham