One Chicken, Four Ways

One Chicken, Four Ways

Per Seat
Ages 14+ (Paying adult must accompany ages 17 & under.)
Class ID: 5322136
CHEF: Danielle V.
One Chicken, Four Ways
This class is no longer orderable.
Class Variations
Kirkland ,
Change Location
May 31, 10:00 AM
Change Date
Sorry, there are no other dates available for this class at this location.
Product Actions
We regret to inform you that there are only 16 space(s) available in this class. Please adjust your number of attendees, add to cart, and proceed to Checkout.
What you will learn
Menu: Pan-Roasted Chicken Breasts with White Wine Sauce - Cider-Braised Chicken Thighs with Rainbow Chard - Grilled Jerk Chicken Legs with Pineapple Salsa - Pressure Cooker Chicken Stock

Class Description: Winner, winner, chicken dinner! Working with a whole chicken may seem daunting, but we’ll break it down for you…literally. Learn how to cut a chicken into eight pieces, then pan roast, braise and grill them to perfection. Plus, we’ll use the chicken carcass and other class scraps to make flavorful chicken stock in record time with the help from a pressure cooker.

What To Expect: Great cooking is about more than recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

  • Classes are 2 to 2 1/2 hours, unless otherwise noted above
  • You will work with other students in groups of 4
  • Hands-on classes are limited to 16 students
  • You will be standing, cooking and working for most of the class
  • Please wear comfortable, closed-toe shoes and have long hair tied back
  • You will enjoy a generous taste of every dish
  • Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.
One Chicken, Four Ways