Instructor: Dianne McConnell
Chicken - it’s versatile, available and affordable. In this class, different preparation methods (including roast, sear and braise) will be demonstrated as well as tips on how to enhance and change up the flavors. Learn (and taste) the difference between breast vs. thighs and bone vs. boneless. See how to carve and slice! Dine on curried, roasted and lemon chicken!