Learn a diverse array of chicken butchering techniques. Including:
- Boneless halves
- 6 piece / 8 piece
- Frenched / Airline breasts
- Bone-out breasts
We will also spend some time talking about why we think our chickens are special (!)
NOTE: This is a hands on class. Please be prepared to stand on your feet for an hour and a half and to handle a sharp knife.