Cluck Yeah! Chicken Butchery and Fricassée with Ariane Daguin

Join us for a unique and interactive workshop with Ariane Daguin, French cooking maven and founder of D’Artagnan Foods. This hands-on class will provide you with the skills and knowledge to expertly butcher a chicken and create a delicious chicken fricassée au Pastis.

Master the essential techniques for breaking down a whole chicken into various cuts. From separating the wings and thighs to deboning the breast, you'll gain confidence in handling poultry and understand the different cuts used in various culinary preparations.

Then, learn step-by-step how to prepare a French classic fricassée dish with a twist to celebrate summer. Poulet au Pastis is delicious and packed with anise, fennel, and tomatoes.

Finally, you'll have the opportunity to savor the fruits of your labor as we enjoy eating the finished dish together! No matter your culinary background, this workshop is suitable for beginners and enthusiasts alike. Join us at AOOA for a fun and educational workshop that will elevate your cooking skills to new heights!

Ariane Daguin was born into a world of great food in Gascony, in the Southwest of France. She was an expert at deboning ducks, rendering duck fat, preparing terrines and cooking the game birds her grandfather hunted by the time she was ten. Ariane launched D’Artagnan in 1985 as the first purveyor of meats in the U.S. devoted to natural, sustainable and humane production.