Foodie Skills: Poultry Cookery

Poultry is probably the meat you cook the most and think about the least, which is exactly why this cooking class is a must-have for any home cook. You’ll learn how different birds actually behave in a pan or oven, how to break a whole one down yourself, and how to get real flavour out of every part, not just the pieces you’d normally reach for. Working alongside one of our professional Chefs, you’ll leave able to turn one bird into several very different meals.

Curriculum

Poultry Differences
Boneless chicken, turkey, and a small game bird like a cornish hen don’t cook the same way, and treating them like they do is where most poultry goes wrong. We’ll cover how size, age, and bone structure change cooking time, moisture, and technique across different types of poultry.

Chef Butchery Demo
Watch a professional Chef break down a whole chicken into the same parts you’d find pre-packaged at the grocery store. You’ll see exactly where each cut comes from and why it’s separated the way it is, it’s the kind of knowledge that changes how you shop as much as how you cook.

Master Poultry Cooking Methods
Thighs, breasts, wings, and drumettes each behave differently under heat, and this session covers how to grill, roast, fry, and sear each part the way it’s meant to be cooked. You’ll learn to match method to cut instead of using one technique for the whole bird.

Waste Not
Leftover poultry scraps aren’t garbage, they’re the start of your next meal. We’ll show you how to turn bones and trim into a proper chicken broth, then build that broth into sauce, stew, soup, or gravy.