All you can do with a bird

  • Is your poultry repertoire limited to roast chicken?
  • Have you ever smoked a quail at home?
  • Would you like to learn how to make sure your duck breasts are moist and succulent every time?
  • Have you ever cooked a guinea fowl?

In this half-day session we’ll cook a selection of poultry from chicken, duck and guinea fowl to quail using a variety of methods. We’ll smoke, sous vide, fry and roast. Starting with the different ways of deboning a chicken I will show you how nothing in the bird needs to go to waste. My approach is to use the whole bird: we’ll cook a clear chicken consomme with crispy chicken skin and whip up a smoked chicken liver pate with thyme and marsala. The selection of dishes we prepare could include chicken kiev, smoked quail breast and duck breast with figs and balsamic reduction. After the session you will be able to go to your butcher with a greater understanding of the range of poultry available and confident that you can cook it in a variety of ways.