Learn how to get the most out of a chicken with our hands-on chicken butchery and cooking class. 

Each participant will start with a whole pasture-raised chicken from our friends at Primaterra Farm. Becky will lead you through the basic anatomy, and skills to butchering. Each step will be demoed, and then you will have the opportunity to make the cuts on your own. 

Once the birds are butchered we will learn how to pan roast a bone-in, skin-on frenched chicken breast. We'll snack on this with other Pork & Pickles' goodies. 

Everyone will go home with the following:

2 legs and thighs, in a basic cure.

Pork confit fat, and instructions to finish making chicken confit at home with the legs and thighs.

2 whole chicken wings.

Neck and gizzards with gravy making inst


Bones, mirepoix, and a stock making recipe. 

Knowledge and confidence to purchasing whole, local chickens and getting the most out of them. 

Pre-registration is required - please email porknpickles@  or buy tickets here. Cost for class is $50 per person or $180 for all 5 classes in our Winter Cooking Class Series.