Roasted Chicken Dinner

Instructor: Chef Emily Larsen, Spilling the Soup

Thurs., April 15 | 6 – 7:30 p.m.

$25 members | $28 nonmembers
Grocery pick-up: $35

Live webinar through Zoom

A roast chicken can have a long life in your home, as dinner, leftover lunch and even soup. Chef Emily will teach you everything you need to know to bring this classic dish to your table and make it perfectly every time. Learn how to create this classic dish and pair it with a fresh salad and homemade dressing. You’ll also leave class with instructions of how to use the leftovers from dinner to make a homemade chicken stock, leaving nothing to waste!

*Ingredient pick up is available for this class. For an additional cost, students can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen on Tuesdays and Wednesdays from noon to 6pm the week of class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.