Whole Chicken, Start to Finish

Forget the shrink-wrapped, pre-cut chicken breast. In this hands-on class, you'll learn to work with a whole bird from the ground up — and walk away able to turn one chicken into a complete, restaurant-quality dinner.

We'll start at the cutting board, breaking down a whole chicken into parts like a pro: no wasted meat, no mystery cuts. From there, you'll learn how brining transforms texture and flavor, how to build a dry rub that actually seasons past the skin, and the classic aromatic base — mirepoix — that turns simple ingredients into a dish with depth. You'll roast your chicken to golden, juicy perfection, prep potatoes to go alongside it, and finish it all off by deglazing the pan into a rich sauce that ties the whole plate together.

By the end of the class, you won't just have dinner — you'll have the confidence to break down, season, and roast a chicken (and build a full meal around it) anytime you want.

What you'll learn:

• Breaking down a whole chicken

• Brining for flavor and moisture

• Building a dry rub

• Working with mirepoix

• Roasting technique

• Potato prep

• Deglazing for a pan sauce

A 20% gratuity is included in price for class instructor.