Breaking down poultry might be one of the most useful skills a home cook can learn. In this class we will learn several ways to go about this, including jointing, spatchcocking, and boning out legs and breasts.

This is a live zoom class, and participants will purchase their own chicken to work on. The CMC instructor, McCullough Kelly-Willis, will be using a Cook's Venture whole chicken, and participants may purchase their Cook's Venture birds from Local Foods. If you choose to buy your bird from Local Foods, you can also pick up a complimentary dry rub made by the CMC. By the end of this zoom session, you will have all the skills and knowledge you need to buy whole chickens and quit your boneless skinless chicken breast habit for good!

One ticket is good for one screen, and each screen can have up to two participants with one chicken each, or one participant with up to two chickens.