The more I attend farmer’s markets, the more I realize that common skills really are not all that common. I constantly need to remind myself of this fact. This fact is evident each week when I attempt to sell whole fresh chicken.
Each week there are individuals who can not or will not purchase a whole chicken because they don’t know what to do with a whole chicken, or two, they do not know how to cut a whole chicken into smaller pieces.
Like many of you, I took biology my sophomore year of high school, fortunate for me that class was many, many moons ago, back during the Nixon presidency. Maybe the difference is that I truly loved biology and enjoyed dissection immensely. I was fortunate to learn kitchen knife skills from my mother, and my high school biology teacher Mrs. L.
To me cutting up a chicken is easy, and only takes a minute or two. However when you process seventy to one hundred chickens per week, cutting chicken into pieces turns into three hours of labor.
With this in mind, I have come up with, count em not one but two solutions. My solutions are simple and require an appointment, here goes. Solution one cost $30.00 for this price you will be given two chicken to work your magic under Ginny and my instruction. Once the chickens are completely cut up, the pieces are yours to do as you please. Umm can anyone say, delicious chicken for diner or supper? The second solution also $30.00 includes watching Ginny prepare oven roasted chicken, with a follow up tasting. As with option one this includes two fresh whole chickens.
I know what I’m thinking at this point, and no there is no discount for taking both classes. Both classes insure that you receive four total chickens, and some down home education. By taking the classes we will take you thru the process step by step. It will be much easier than trying to read the cutting instructions in your typical cookbook.
As a hands on learner, I believe that this method will be easier, faster and cleaner than reading a cookbook. Ginny and I are trying to eliminate two barriers to delicious chicken with group instruction on the farm. Just think, this has to be easier than the training that I do, to get the chicken to this point.
By now hopefully you are extremely excited and chomping at the bit to get started. The next step is to contact us to schedule a class. Classes will be held, Saturdays at 5 p.m. and Sundays at 4 p.m. You must have an appointment because after all Jeff has to make the necessary arrangements to supply the chicken that will be accompanying you home. Classes will be limited to 10 individuals. The cooking demonstration will take place first, and while you are waiting for your culinary delight to be prepared, you can then learn some knife skills.
To make things fair, we supply the chickens, you supply your own knife; because you will not be taking my knives home with you. Please don’t be shy, squeamish, or grossed out over these classes, instead let us open you up to the world of truly, fresh whole, or cut up chicken.