Nothing beats a roast chicken for dinner. Join us today, as we all learn to quickly and easily prepare the perfect roast chicken plus one delicious side dish and chicken stock. You will get your chicken in the oven in time for dinner. While you are waiting for it to roast, grab a glass of wine or beverage of choice and take a break while our instructor & Relish Co-Owner, Donna-Marie Pye shows you how to use leftover chicken to make a great Chicken Pot Pie. Donna-Marie will share her tricks for easy roasting and give you tips on making a simple gravy using your pan drippings. You can easily transfer these skills to a roast turkey too. Sign up for the class only (OPTION 1) or choose the Food Kit (OPTION 2) for convenient, easy preparation.
YOU CAN NOW ADD A BOTTLE OF WINE TO YOUR REGISTRATION FROM OUR IN-HOUSE SELECTION
Food Kit includes: One 6-8 lb natural free-range, antibiotic and hormone-free chicken plus 1 container Organic Fair Herbes de Provence spice blend plus essential vegetables. Pick up of the food kit will be 2 to 24 hours prior to class. Pick up at Relish Cooking Studio (sorry we cannot offer delivery). It is recommended you have 1 pair Wusthof Poultry Shears or Wusthof Kitchen Shears for spatchcocking.
INSTRUCTOR: Donna-Marie Pye, P.H.Ec
What To Expect In Our Virtual Classes: Great cooking is about more than recipes—it's about techniques. In our virtual classes you'll cook alongside our professional chef instructors live in the comfort of your own kitchen.
- Classes are 1 1/2 to 2 hours in length
- You will receive the Zoom link, Recipe and Equipment Information 1 week prior to the class time.
- Classes are fully interactive and cook-along, so you can ask questions during the cooking session. Feel free to watch and take notes too if you prefer.
RELISH RECIPES are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with us before attending the class. Adjustments to recipes cannot be made during class.