Cooking Fundamentals – Knife Skills 2 Chicken and Fish

Build on your knife skills with our Knife Skills 2 – Chicken and Fish class! This intermediate course focuses on the techniques needed to break down whole chickens and fish with precision and confidence. Whether you’re a home cook or an aspiring chef, mastering these skills will save you time and money in the kitchen.

What to Expect:
– Chicken Breakdown: Learn how to expertly cut a whole chicken into its parts (breasts, drumsticks, thighs) while preserving the valuable “oyster” and saving bones for flavorful stock.
– Fish Filleting: Master the technique of filleting a whole fish, removing the skin cleanly, and preserving bones for soup and stock.
– Hands-On Experience: This is a hands-on class, giving you ample opportunity to practice cutting and filleting under expert guidance.
– Sustainability Tips: Learn about the importance of using the entire animal, reducing waste, and making the most of your ingredients.
– Provided Amenities: We provide all the tools you’ll need, including knives and cutting boards.

Just bring containers to take home your beautifully prepped chicken and fish cuts!

In this class you will learn to cut:
– A Whole Chicken (learn to cut breast meat, drumsticks, thighs, keeping the much sought after “oyster”, and saving the bones to make wonderful stock for your soups and sauces)
– A Whole Fish (learn how to cut the skin off cleanly, and how to cut filets on a snapper or other round fish, saving the precious fish bones to make a flavorful soup and fish stock)

This class is part of our Culinary Certificate program but is open to all who have completed Knife Skills 1 or have equivalent experience. Join us to refine your butchering skills and gain the confidence to tackle whole chickens and fish in your own kitchen!