The Whole Bird: A Hands-On Class with Chef Paul Brown
Wed, Jan 21
|Sun Valley Culinary Institute
Roll up your sleeves and get ready to learn one of the most valuable kitchen skills: breaking down a whole chicken. In this hands-on class, you’ll learn step-by-step how to transform a single bird into an array of mouthwatering dishes—each one showcasing a different cut in its own delicious way.
Time & Location
Jan 21, 2026, 5:00 PM – 8:00 PM
Sun Valley Culinary Institute, 211 N Main St, Ketchum, ID 83340, USA
About the event
Get ready to roll up your sleeves and get to know your bird! In this fully hands-on class, you’ll learn how to break down a whole chicken step-by-step, turning one plump bird into perfectly portioned pieces. Once everyone’s mastered the technique, we’ll team up to transform our freshly prepped chicken into a mouthwatering menu, cooking each cut to highlight its best qualities. By the end, you’ll have the skills (and confidence) to buy whole chickens, save money, and create delicious meals at home—plus a tasty feast to enjoy together.
Menu:
Cajun-spiced chicken wings with remoulade dip
Southern fried boneless thigh sandwich with quick pickles & gochujang aioli
Chicken breast picatta
Zucchini with shallots
Pearl sugar shortcakes with berries & vanilla cream
Tickets
The Whole Chicken - Hands On
This is a hands on class teaching how to break down a whole chicken. Break it down, cook it up, eat like a champ.
$175.00
+$14.00 Tax
Total
$0.00