18 Reasons: Short and Sweet: Whole Roasted Chicken
October 5 @ 6:00 pm - 8:00 pm
The chicken is a humble bird, but one that can lead to great nourishment, comfort and joy. Let’s not underestimate the power of a perfectly roasted chicken! Our chef, Gracie, loves to make an herbed compound butter and carefully place it under the skin of a spatchcocked chicken, roast it over leeks, lemons and potatoes and not waste a single drop of the delicious chicken fat that renders off as the bird cooks. For those of you seeking a go-to, fail-proof approach to roasting a whole chicken, this is the short and sweet class for you! We’ll use the leftover chicken drippings to make a quick gravy as well as a finger licking dressing for an herbaceous salad.