Boning Chicken - Basic to Brillance

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Basic to Brilliance: From Everyday to Extraordinary

Mastering the Whole Chicken – Bone, Butterfly, Break Down & Cook

Take your kitchen skills to the next level with an evening dedicated to understanding the whole chicken, from breaking it down and identifying the key cuts to creating stocks and transforming those cuts into impressive dishes.

In this hands-on Basic to Brilliance workshop, Chef Tony Adey will take you beyond simply following a chicken recipe. You'll learn how a whole chicken is structured, how to work confidently with it and how different preparation techniques can give you more options in the kitchen.

Boning vs Butterflying – What's the Difference?

Ever wondered what the difference is between boning and butterflying a chicken?

Chef Tony will demonstrate both techniques and explain when and why you might use each one. You'll learn how to work around the bones and joints, how to open and flatten a chicken for more even cooking, and how preparation can change the way a chicken cooks.

Breaking Down a Whole Chicken

Learn how to extract the key cuts from a whole chicken, including the breasts, thighs, drumsticks and wings.

You'll develop practical knife skills and learn how to follow the natural joints of the chicken, helping you work more confidently and reduce waste.

Importantly, you'll also discover that the bones and trimmings aren't waste at all. They are the beginning of another essential kitchen skill: making your own chicken stock.