Whether you're working with chicken, turkey, duck, or goose for dinner at home, this workshop will give you the skills to cut up and use every piece of poultry from a whole bird. We'll provide you with a chicken for this workshop and Ariane Daguin will teach you how to cut up that delectable bird. We'll then learn techniques such as deboning, creating "lollipops," the classic airline breast and tenders, as well as other cooking techniques.

Instructor Bio:

Ariane Daguin was born into a world of great food in Gascony, in the Southwest of France. She was 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.