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SFC’s Butchery 1: Using The Whole Chicken
October 15, 2018 @ 6:30 pm - 8:30 pm - $40
It’s hard to beat the price per pound of a whole chicken compared to pre-cut pieces, and it’s a really great deal if you know how to use every part!
In this hands-on Sustainable Food Center class, participants will learn how to cut up a whole chicken; techniques for deboning; how to make chicken stock; safe meat handling and several recipes that will show you how to make the most of this versatile bird. We’ll even wrap up your practice chicken from Dewberry Hill Farms of the SFC Farmers’ Market for you to take home with you. Class will be led by professional butcher, Julia Poplawsky, co-founder of Central Texas Meat Collective.
This is a hands-on class, so please dress for the kitchen (closed-toe shoes, comfortable clothes that can get a little dirty, hair tie for long hair, etc.). We will sample what we make, but it might not be a complete meal.
Purchase the entire Butchery for the Home Cook class series for $96 (20% off!): http://bit.ly/Butchery2018
-Class participants must be 16 and older. Youth ages 12-15 may attend with purchase of an additional ticket and close parent/guardian supervision during class.
-Registration closes two business days before class. All attendees must purchase tickets to attend. No walk-ins allowed.
-All payments are final and non-refundable. However, we would be happy to transfer your spot in this class to someone else if you cannot attend.
Questions? Contact Sophie Fitzpatrick at [email protected] or (512)-220-1142.
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