Chicken Butchery and Cookery: Two Part Workshop

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

Do you love chicken? Do you want to know how to cut up a whole chicken properly and cook every part to optimized deliciousness? This is the class for you! Over the course of two evenings, you will learn to butcher a whole chicken and learn various techniques to cook each part to perfection.

On day one (Tuesday 3/9, 6-8 pm PT), we will take our time butchering a whole chicken, starting our own chicken stock, and making a delicious hearty salad with poached chicken breast! Meanwhile, the remaining chicken parts will take a snooze in the fridge until the next day.

On day two (Wednesday 3/10, 6-8 pm PT) we will cook each part to maximize deliciousness! We will talk about why each part of the chicken needs to be cooked at different temperatures for different amounts of times.

Students will leave with a thorough understanding of this delicious bird and how to best enjoy every last bite. This class will change the way you cook and eat chicken forevermore!

DAY ONE MENU

Poached Chicken Breast Salad with Herbs, Chèvre, Roasted Almonds and Crispy Chicken Skin

Homemade Chicken Stock

DAY TWO MENU

Crispy Chicken Wings with Sriracha Honey Glaze

Braised Chicken Thighs with Oranges and Rosemary

Israeli Couscous with Braising Juices and Fresh Herbs

Equipment and Ingredient List for this class found here; check before buying a ticket.

This menu contains the following common allergens: Tree Nuts, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.

Gracie Schatz has been in the food industry for 13 years. She began her career as a baker and private chef in Eugene, Oregon. She moved to Italy to learn about farming pigs, making cheese, tending bees, and Tuscan cooking. After tasting Italian prosciutto, she became a pork fanatic which led to her to the Fatted Calf in San Francisco and eventually managed Avedano's in Bernal Heights. Her desire to partake in the full cycle of meat consumption lead her to the Sierra Foothills where she raised, slaughtered, and cured her own heritage pigs. She returned to the Bay Area to cook at Molina and Cala restaurants where she became an adept fish butcher and learned to cook in a wood-fired oven. All the while Gracie and her business partner, Alana Eckhart have run a successful pop-up restaurant, Bread and Bones Supper. Today, Gracie lives in Eugene, Oregon where she has started Heart of Willamette Cooking School, inspired by her time teaching at 18 Reasons. 

_{Photo credit: Gracie Schatz}