The Meat Hook · Brooklyn, NY
Date & time
Fri, Jul 3
6:30 PM
Duration
2 hrs
Beginner
Price
$103
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.