COQ AU VIN // BUTCHERING + BRAISING | On Demand

The second class in Nini’s Cooking Fundamentals series will highlight poultry as the main ingredient  from the initial butchering process through the different methods of preparing it like a pro.
 

Recipes:

• Coq Au Vin

 

Technique Takeaways:

• Poultry butchering

• Braising

• Searing

• Pan roasting

• Rendering
   

 

 

 

LENGTH |  1.5 hours

 

COST | $35 - per download

 

 

Please note all sales are final. You will receive the full recipe and video recording of class for your reference in case you can’t attend but feel free to have a friend sub in for you instead.