Boning Chicken - Basic to Brillance

Eastwood Community Centre

Master the whole chicken! Learn boning, butterflying, key cuts and stocks, then create dishes inspired by the renowned Spirit House.

95 Glen Osmond Rd

<h2>Basic to Brilliance: From Everyday to Extraordinary</h2><h3>Mastering the Whole Chicken – Bone, Butterfly, Break Down &amp; Cook</h3><p>Take your kitchen skills to the next level with an evening dedicated to understanding the <strong><strong>whole chicken</strong></strong>, from breaking it down and identifying the key cuts to creating stocks and transforming those cuts into impressive dishes.</p><p>In this hands-on <strong><strong>Basic to Brilliance</strong></strong> workshop, Chef Tony Adey will take you beyond simply following a chicken recipe. You'll learn how a whole chicken is structured, how to work confidently with it and how different preparation techniques can give you more options in the kitchen.</p><h3>Boning vs Butterflying – What's the Difference?</h3><p>Ever wondered what the difference is between <strong><strong>boning and butterflying a chicken</strong></strong>?</p><p>Chef Tony will demonstrate both techniques and explain when and why you might use each one. You'll learn how to work around the bones and joints, how to open and flatten a chicken for more even cooking, and how preparation can change the way a chicken cooks.</p><h3>Breaking Down a Whole Chicken</h3><p>Learn how to extract the <strong><strong>key cuts from a whole chicken</strong></strong>, including the breasts, thighs, drumsticks and wings.</p><p>You'll develop practical knife skills and learn how to follow the natural joints of the chicken, helping you work more confidently and reduce waste.</p><p>Importantly, you'll also discover that the bones and trimmings aren't waste at all. They are the beginning of another essential kitchen skill: <strong><strong>making your own chicken stock</strong></strong>.</p><h3>Master Two Essential Chicken Stocks</h3><p>Chef Tony will demonstrate how to create both a <strong><strong>white chicken stock and a brown chicken stock</strong></strong>, explaining the difference between the two and how the preparation method changes the colour, depth and flavour of the finished stock.</p><p>You'll learn how these stocks can become the foundation for soups, sauces, risottos and countless other dishes, helping you make the most of the entire chicken.</p><h3>Inspired by Spirit House, Yandina</h3><p>Once you've mastered the preparation techniques, we'll turn our attention to flavour.</p><p>Participants will create dishes drawing inspiration from the <strong><strong>Spirit House Restaurant and Cooking School in Yandina in the Noosa/Sunshine Coast Hinterland</strong></strong>, renowned for its contemporary Asian cooking and bold combinations of Asian flavours. To include such dishes as Crispy chicken wings with citrus caramel sauce, Chicken stir-fried with black beans, ginger and lime, Southern style chicken curry with tumeric and potatoes, Five spice chicken with five spiced plum sauce, and to finish with a palm sugar and lemongrass panna cotta with no churn coconut ice cream.</p><p>It's an opportunity to take the practical skills you've learned and see how chicken can be transformed with vibrant flavours, aromatics and restaurant-inspired techniques.</p><h3>What You'll Discover</h3><ul><li>The difference between <strong><strong>boning and butterflying</strong></strong> a chicken</li><li>How and when to use each technique</li><li>How to break down a whole chicken</li><li>How to extract the breast, thigh, drumstick and wing</li><li>Understanding the joints and structure of the chicken</li><li>Safe and confident knife techniques</li><li>How to minimise waste and make the most of the whole bird</li><li>How to make a <strong><strong>white chicken stock</strong></strong></li><li>How to make a <strong><strong>brown chicken stock</strong></strong></li><li>The different uses for white and brown stocks</li><li>Professional preparation and cooking tips from Chef Tony</li><li>How to use contemporary Asian flavours and techniques inspired by Spirit House</li></ul><h3>Menu</h3><p><strong><strong>Spirit House-inspired chicken dishes to be confirmed</strong></strong></p><p>This session is all about moving beyond simply following a recipe. You'll develop an understanding of <strong><strong>butchery, preparation, flavour and technique</strong></strong>, giving you skills you can apply to countless chicken dishes at home.</p><h3>What's Included</h3><ul><li>Hands-on cooking workshop with Chef Tony Adey</li><li>Step-by-step chicken boning and breakdown demonstration</li><li>Butterflying techniques</li><li>Practical knife skills</li><li>White and brown chicken stock demonstration</li><li>Spirit House-inspired cooking</li><li>Professional techniques you can recreate at home</li><li>All ingredients and equipment provided</li><li>Shared meal with fellow participants</li><li>Recipes to recreate at home</li></ul><p>Please bring containers for any leftovers.</p><p>Feel free to bring your favourite alcoholic beverage to accompany the experience.</p><p><strong><strong>Learn to understand the whole chicken, master the techniques and discover how one everyday ingredient can be taken from basic to brilliant.</strong></strong></p>

Boning Chicken - Basic to Brillance

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Boning Chicken - Basic to Brillance

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