Menu For Cooking Class

Off to Whole Foods to buy chickens for a class on Tuesday night January 29th.

We will bone the breasts from 3 Eberly organic chickens, and then make Chicken Marsala.

The class will rub down the wings and legs with a dry rub of thyme, rosemary, oregano, basil, salt, pepper and roast them to perfection at 375 degrees in an uncovered iron skillet. The carcass will be turned into stock. I love making use of the whole bird.

We are also making Caponata goat cheese crostini with a baguette from Maison Kayser and. . .

Braised Broccoli Rape

Pasta with Arabiata Sauce (sautéed prosciutto on the sidefrom Salumeria Rose) and Setaro dried pasta (from Buon Italia in the Chelsea market)


1 comment… add one
  • madeline schuster January 29, 2013, 2:07 am

    What a great menu! Wish I could be there.
    Eberly chickens are really the best choice
    for chicken anytime.


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