In a time where most of our meat and fish comes pre-cut and neatly-packaged, many of us have forgotten the skills needed to break down our own food in our own kitchens. Learning how to disassemble whole fish and chicken not only will leave you empowered with new knowledge, but it will help you learn how to save money and cook more efficiently.

Taught by butcher McCullough Kelly-Willis, founder of the Chicago Meat Collective and former butcher at the Butcher and Larder, this Azadi Folk School workshop is aimed towards the home cook who wants to increase their skills in butchery, cooking, and cost-efficiency. We will practice on certified halal whole chickens and locally-caught whole lake trout.

We’ll go over basic fish and chicken anatomy, including how to use more uncommon cuts like fish skin and fish heads or chicken livers and feet. We will also discuss butchery techniques and equipment, and how to store large quantities of meat for sustainability and cost-saving.

Students will take home a whole chicken and a whole lake trout they will butcher and/or de-bone themselves, along with recipes to utilize each every part.

Early Bird Pricing: Tickets will be $185 before 02/01/2026. After that point the price will be $200/person.