In this class, you will learn how to truss and roast a whole bird. You will learn how to baste it, before doing a jus. You will learn the differences between a jus and a gravy. You will debone a whole chicken; stuff and braise the legs. The chicken breast will be used to make two other recipes. One recipe will introduce you to pan-sauces and the second one to Paner à l’Anglaise and pan-frying. You will finish the class by learning how to make a perfect omelet and discuss poultry food safety issues.

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