Poultry Butchery Workshop at Ramekins Culinary School
September 14 @ 9:00 am - 12:00 pm |
Demo Class with Chef John Richter. In this class, we will be covering basic poultry breakdown and preparation.
- Trussing, deboning, stock making and classic techniques
- How to break down a chicken, duck, rabbit and a gamebird, such as a quail or a squab
- Rabbit and prunes, stuffed quail, and a simple sautéed duck breast with pan sauce
The class will get to enjoy a classic whole roast chicken as well as the aforementioned proteins with a variety of accouterments.
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