Today was no cake walk.
Today was Poultry Part 1.
Excited? Yes. I’ve never cooked with poultry before. And while I don’t eat it, our recipes looked awesome.
Nervous. Yes very.
Chef Chris Douglass (from Day 4 – Sauce) was back to lead us through our first butchering lesson.
The day started off quite mellow, with an in-depth discussion about birds – the different types, the way they are raised for eating, how they are humanely killed and prepared, and how they are purchased at restaurants.
Chef Douglass bones a chicken.
Chef Douglass slowly demonstrated how to bone a chicken, expertly carving his boning knife around the sinewy carcass to partition the thighs, drumsticks, breasts, wingetts, and drumettes. He showed us how to take hold the knee with our thumb and crack the hip bone at the ball-and-socket joint, so that we could find the right place…
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