Basic food prep course?
I'm not sure if this is a silly question, but here's my situation...
I cook a fair amount and use lots of chicken and chicken stock in my recipes. I usually buy chicken pieces (thighs and/or legs for stews, breasts for grilling and wings for wings) and prepared (Campbell's) chicken broth.
It seems to me that it would be smarter to buy whole chickens, cut them up and use the remnants to make stock. The problem is that when I've tried cutting up and de-boning chickens in the past, I ended up with a mess.
Does anyone know of a basic food prep course where they teach you how to butcher a chicken properly and make a good stock?
If you frequent a good butcher shop, perhaps they could show you? I got some good lessons from spending some time at Olliffe's a while back...watching them trim, cut and debone various meats.
maybe take a look at the Calphalon centre, they have hands on courses as well as food demonstrations. I went on Friday and had a great time at their seafood lovers demonstration.
The Knife Skills course (3 sessions of four hours each) covers general knife skills the first day, vegetables the second day, and chicken and fish the third day. You take apart 2-3 chickens from what I recall, and the instructors are pretty generous with tips about stock or any sort of cooking topic you inquire about.
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