Chicken Basics: How to Get the Most Out of Your Chicken
Featured Guest: Executive Chef, Ted McCormack, Blue Moon Evolution
With Kath Gallant and Tracey Miller, co-founders of Dig In
Venue: Blue Moon Evolution, 8 Clifford Street, Exeter, NH 03833 @ Dig In’s headquarters on the 2nd floor
Date: Thursday, February 5, 2015
Time: 7 – 9 pm
Fee: $50 per person
Join Dig In for a poultry cooking class and learn how to break down and debone a whole chicken and what to do with all the parts. Chef McCormack will demo chicken three ways: Whole Roast Chicken, Seared Boneless Chicken Breast and Braised Chicken and Rice. Also, meet a local farmer from Kellie Brook farm and learn some basics about raising healthy chickens.
– How maximize the value of a whole bird versus buying in parts.
– How to make your stocks more nutrient dense.
– Recipes for what to do with the legs and thighs.
– What you’re looking for in a healthy chicken.
– How to utilize the chicken from beak to feet.
Ted McCormack, Executive Chef of Blue Moon Evolution, enjoys bringing what’s in season to the dinner table. Whole animal butchery, whole grains and a whole lot of choppin’ going’ on. After working as Executive Chef at Flag Hill Winery in Lee where he developed New England Regional Cuisine and a short run of his own small bake shop in Hampton now Chef Ted calls Blue Moon Evolution home and refines the shared vision of locally sourced organic foods.