Steve demonstrates on the course
This course brings you an exciting collaboration between Loaf Cookery School and local master butcher Steve Rossiter, who runs Birmingham’s first 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. As well as learning the simple secrets to the perfect chicken stock, we’ll be making chorizo-stuffed chicken breast wrapped in streaky bacon, spatchcocked poussin with lemon and garlic (wild garlic when in season), Raz al Hanout tagine chicken, and chicken liver and wild leaf salad. 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. 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!
The course takes place on a weekday evening from 6.30pm-9.30pm at Loaf HQ in Cotteridge, South Birmingham. The course costs £50 and all refreshments, equipment, recipes and aprons are provided, but please bring two food containers to take home both raw and cooked leftovers. For latest course dates and booking, please visit the cookery school main page or email cookeryschool@loafonline.co.uk with any queries.
Check out our Flickr photo gallery of our butchery courses below:
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