Chicken Skills: Deboning, Spatchcock, and The Ultimate Chicken Soup
Wednesday, February 24, 2021 6:30-8:00 PM ET via Zoom
In this class, Leslee will demonstrate how to properly and easily debone a whole chicken. With a step-by-step guide, once you try deboning, you’ll soon realize how much you can save and get out of just one chicken. Another popular technique is Spatchcocking (splitting and then flattening a chicken) yields a perfect roasted chicken in just a half hour; fifteen minutes quicker than the traditional method. It also exposes more skin, which crisps up nicely at higher temperatures. While we have all this chicken around, we might as well make Leslee’s version of The Ultimate Chicken Soup! Using a pressure cooker, it is a quick and super flavorful soup made starting with base of chicken bone broth, and rounded out with fresh vegetables, noodles, and tender chicken. Slurp-worthy for sure.
Deboning Demonstration with step-by-step guide
Roasted Lemon Herb Spatchcock Chicken
The Ultimate Made-from-Scratch Chicken Noodle Soup
Lemoncello Mojito Cocktail
Instructor: Leslee Nuttelman