This course brings you an exciting collaboration between Loaf Cookery School and local master butcher Steve Rossiter, who runs Birmingham’s first organic butchers, Rossiters, in Bournville. Starting the evening with a whole chicken, Steve teaches us how to respectfully bone it out, and demonstrates the versatility of the different joints, whilst one of Loaf’s cookery school tutors will lead you in creating some wonderful chicken dishes.
As well as learning the simple secrets to the perfect chicken stock, we’ll be making chorizo-stuffed chicken breast wrapped in streaky bacon, spatchcocked poussin with lemon and garlic (wild garlic when in season), Raz al Hanout tagine chicken, and chicken liver salad. This is a very hands-on course and you’ll be practicing your new found skills in jointing, spatchcocking, and butterflying your own chicken and poussin. We sit down to feast on the fruits of our labour towards the end of the evening, so save plenty of room!
The course takes place on a weekday evening from 6.30pm-9.30pm at Loaf HQ in Stirchley, south Birmingham. You’ll feel right at home at Loaf, and everything you learn will set you up for impressing your friends and family with your new found skills at home. All refreshments, equipment, recipes and aprons are provided. Bring a food container to take home any raw leftovers.
Use the calendar below to find and book a suitable date and add to your basket, and pay via the checkout.
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