Cast Iron Brick Chicken


Chef Sam Wickham / February 19, 2019 / 6:00 PM - 8:30 PM / $75

Lean a new way to cook a whole chicken in this class! After many years of raising and processing her own pastured chickens, Chef instructor and local farmer Sam Wickham will teach you how to spatchcock a chicken, which cuts down on cooking time. You'll then learn how to roast the chicken whole using a cast iron skillet and a brick. Of all the ways to prepare chicken, this is Sam's favorite way to make the most of a whole bird, resulting in a deeply caramelized and succulent bird in less time. DLM Baguette Crostinis with Blue Jacket Chevre and Pea Shoots, Cast Iron Brick Chicken, Roasted Root Vegetable Medley tossed in last summer's Preserved Pesto, and Winter Slaw. This menu will be paired with wine.

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