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Wednesday 11th October, 6:30-9:30pm, £95

A fabulously manageable and versatile meat group, we start with whole birds, looking at their
differences and uses. We will demonstrate spatchcocking, the best way to portion a chicken,
removing bones, making stuffing and tying rolled joints. We will discuss cooking and basting,
and how to keep poultry moist . Each of you will prepare your own large bird to take home.
At the end of the evening a chicken dinner will be served with wine, giving the chance for
relaxed chatting at the end of a fun and informative course.

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