*NEW CLASSES ADDED MARCH 2019
Chicken - it's cheap and it's chic!
This course is for you if you want to learn tasty, classic chicken recipes for your every day rotation, or if you'd like to entertain at home more. Recipes range from pan-seared and poaching to Insta-worthy presentations of whole roasted birds or something super French, like Chicken Cordon Bleu.
We'll also cover best practices for handling raw chicken - how long it can keep in the refrigerator or freezer and how to minimize contamination.
Because there are SO many chicken recipes out there, this course focuses on (1) basic techniques that give good chicken regardless of the ingredients and (2) the most well-known dishes out there, with some expansion for cultural exploration. Over time, I hope to expand more on global chicken recipes but the criteria for this expansion will always be that the ingredients have to be easily accessible.
I've researched multiple cookbooks and blogs to find recipes that aren't too fussy and only use easily accessible ingredients. You should be able to find most everything in your local grocery store. If there's a special ingredient, I'll include other recipes you can use it in as an outside resource link.
Recipes come from a variety of sources and this video course is just a demonstration of how each recipe can look. If you've never made it before, how do you know you're doing it right? Occasionally, I make a mistake - and I show you anyway to prove that your cooking will not be perfect and it's still wonderful!
Recipes will include gluten, dairy, and soy. Also note that raw poultry is not telegenic (meaning, it does not look pretty on camera).
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