Chicken Basics From Butchering to Plate
Duration:
3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
In Hungary, chicken is one of the most popular types of meat. Did you know that buying a whole chicken is more sustainable because it requires less packaging and reduces food waste? Today, we will thoroughly explore the topic of chicken and maximize the use of the ingredients. Each participating pair will receive one whole chicken. We will learn the proper butchering of its parts and then use every part to cook our dinner. From the chicken breast, we will prepare roulade with toast and a fine green salad. From the backbone and wings, we will make a sumptuous meat broth with lots of vegetables and semolina dumplings. The whole legs will be stuffed with chicken liver and prepared Gödöllő style - with a vegetable bed jus, delicious mashed potatoes, and chicken skin crumble on the side.
We will use every part, so join us!
MENU
- Chilled chicken breast pâté with dried fruit, fresh mixed salad with green apples
- Rich chicken soup with semolina dumpling
- Gödöllő-style stuffed chicken thigh, gravy, mashed potatoes, crispy skin crumbs
DATES
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