There are a few spaces available on our Perfect Poultry butchery course on the Thursday 1st November, 6.30pm-9.30pm. Have a butchers (sorry – I couldn’t resist) at the course description below to find out what’s in store. This course is also effectively a meal out with a difference, so it would be great for a couple of friends coming together.
This course brings you an exciting collaboration between Loaf Cookery School and local master butcher Steve Rossiter, who runs Birmingham’s only certified organic butchers in Bournville.
Starting the evening with a whole chicken, Steve teaches us how to respectfully bone it out, and demonstrates the versatility of the different joints, whilst Loaf director Tom Baker will lead you in creating some wonderful chicken dishes. We sit down to feast on the fruits of our labour and enjoy a nice glass of wine towards the end of the evening, so save plenty of room!
We’ll be making:
- chorizo-stuffed chicken breast wrapped in streaky bacon
- spatchcocked poussin with lemon and garlic
- Raz al Hanout tagine chicken
- chicken liver salad
and learning the simple secrets to the perfect chicken stock.
This is a very hands-on course and you’ll be practicing your new found skills in: jointing, spatchcocking, and butterflying your own chicken and poussin.
You’ll feel right at home at Loaf, and everything you learn will set you up for impressing your friends and family with your new found skills at home. The course costs £60 (inclusive of VAT) and all refreshments, equipment, recipes and aprons are provided, but please bring a food container to take home raw leftovers and bones for stock.
The course takes place on 1st November, from 6.30pm-9.30pm at Loaf HQ in Stirchley, South Birmingham.