Neil's Masterclass

At our latest Kitchen Skills session, our chefs dove into chicken butchery, boning, and roulade techniques. We broke down whole chickens, made a spicy chorizo farce and haggis filling, and got creative with stuffed preparations.

Wings were braised in Jimmy’s Satay & Coconut Sauce, then deboned. Legs were turned into jambonettes with haggis and thyme, or stuffed with roasted peppers and spinach before poaching and roasting. We also tackled French trimming and crafted Serrano ham-wrapped roulades filled with chorizo farce. On the side, we served spiced, roasted carrots with Dukkah and a rich chicken jus made from the trimmings.

A flavorful, hands-on day full of technique and inspiration!