Mastering the Whole Chicken: Butchery & Bold Flavours

Saturday, February 7
$165
10AM - 1:00PM

Learn one of the most valuable skills in the kitchen—then put it straight to work. In this hands-on, chef-led class at Pacific Institute of Culinary Arts, Chef Phyllis will teach you how to break down a whole chicken with confidence, efficiency and minimal waste.

She’ll guide you step-by-step through professional butchery techniques, showing you how to identify each cut, debone breasts and thighs and safely handle your knife like a pro. Once your chicken is expertly broken down, you’ll use the thighs to prepare a classic Chicken Vesuvio—crispy, golden chicken braised with garlic, white wine, herbs, and potatoes.

This class blends practical knife skills with real cooking, helping you understand how proper butchery directly impacts flavour, texture, and value in the kitchen.

What’s included:

• Hands-on whole chicken butchery

• Knife skills and safe handling techniques

• Deboning breasts and thighs

• Using the carcass for stock

• Cooking Chicken Vesuvio with freshly butchered chicken thighs

• Tips for storage, freezing, and cooking each cut at home

Perfect for home cooks looking to level up, aspiring chefs building foundational skills, or anyone interested in whole-animal, waste-conscious cooking. You’ll leave with new confidence, practical techniques, and a delicious dish to enjoy.

No prior butchery experience required. All ingredients and equipment provided.

*substitutions may occur based on ingredient quality and availability
Pacific Institute of Culinary Arts classes are non-refundable but transfers to another class is possible. Please visit our class refund policy page.