Join Chef Benedict and learn three classic French techniques for preparing chicken. We will learn to de-bone a whole chicken, roast the perfect breast, confit the drum stick and stuff the thighs to make an impressive Ballotine. On top of that we will create a classic vierge dressing, some delicious vegetable sides and cap the evening off with a traditional apple tart. Once you master these impressive techniques you will WOW your family and friends with a restaurant quality meal, at home!
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