Tuesday July 14th | 5:00pm – 8:00pm
with Charlie Anderson
Join Charlie to learn simple techniques to get the most out of a whole chicken. We will go over marinades, brines, and cooking techniques. The class will cover how to roast it whole, as well as breaking down a bird into its parts for cooking.
Come learn the simple techniques to get the most out of a whole chicken. We will go over marinades, brines, and cooking techniques, how to break down a whole bird into its parts for cooking and how to roast it whole. Because it's summer, a focus will be put on grilling with charcoal and propane. Also what to do with the leftovers? We will make the most of this inexpensive, delicious protein.
Charlie Anderson is a chef and backyard griller. Trained at the New England Culinary Institute, he most recently cooked at the Factory Tavern in Stonington. But he is spending this summer outdoors, cooking what he loves for friends and family.
Limited space, please register on-line or call Edible Island at 207-367-5888 to reserve your spot. $25 includes a light dinner.