Once we got that out of the way, it got down to business. JOINTING a chicken into 8 pieces. Well, I could go into a lot of detail about this but there is an A4 hand-out in my folder that will help me to manage my first time on Monday!
After that rather violent business (dislocating joint and the like), the delicious part of the demonstration class started: the preparation of some very yummy recipes.
A classic French Roast Chicken...
A Poule au Pot - a rather delicately flavoured poached chicken dish...
The other thing you can do with poached chicken is e.g. a Szechuan Chicken Salad:
With a peanut sauce on a julienne cucumber bed and some sesame seeds and spring onions as garnish! On to my favourite dish of that class: The Baked Stuffed Chicken Breast
Served with cous cous mixed with roasted pine nuts, sweated red onions, chopped parsley and chives. There was also the famous Cop au Vin - but I forgot to take a picture of that. But I am sure you have all an idea of that in your head, right?!?
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