Chicken Butchery and Knife Skills

About this class

Starting with boning knife maintenance and proper grip technique, this class walks through breaking down a whole free-range chicken using five different methods: spatchcocking, the classic eight-piece breakdown, deboning the legs, making cutlets, and working through the carcass. The instructor demonstrates each cut first, then every participant works on their own bird at a full butcher station with hands-on correction as needed. You take home the whole chicken plus the bones, and the class wraps up with a charcuterie and drink tasting.