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How to Use a Whole (local) Chicken In Your Home Kitchen- For Fun, Flavor and Economy

April 23, 2012 @ 6:00 pm - 8:30 pm

Foothills Pasture Raised Meats and Louise’s Kitchen present
How to Use A Whole Chicken in Your Home Kitchen
for Fun, Flavor and Economy
Monday, April 23rd, 6pm-8:30pm
Lakeview Center at Lake Tomahawk, Black Mountain, NC

Learn the culinary beauty of “the whole bird” beyond skinless, boneless breasts! Buying whole birds instead of parts is easier on your pocketbook and provides more opportunities for creative utilization in the home kitchen. Foothills will provide pasture raised chickens and butchery instruction. Chef Bud from Louise’s Kitchen will provide a light meal, recipes and instruction on basic culinary preparations with tools commonly found in home kitchens. Come learn how Foothills produces the best chickens available and how to use them economically to nourish your family- topics include: breaking and deboning a whole chickens into parts, basic knife skills, cooking techniques and recipes for all parts of the bird including stocks, braising, using brines, roasting and more. Never be intimidated by a whole chicken again! Registration costs includes a light supper, 2 or more fresh chickens to practice cutting, professional instruction, use of butchery supplies and recipes to take home.
Pre-registration is required before Monday, April 18th. Class size is limited to first 12 participants
Please see registration form on the next page
Registration Cost $45 per person (includes 2 birds, supper, instruction and supplies and recipes)
+ $16 each you can add as many extra birds as you want (we’ll help you cut them up!)


For more information contact Casey McKissick at or 828-216-2966


April 23, 2012
6:00 pm - 8:30 pm
Event Category:


Lakeview Center at Lake Tomahawk
Tomahawk Ave
Black Mountain, NC 28711 United States