Introduction

During this masterclass, you will immerse yourself in the art of nose-to-tail cooking, focusing on the versatility and value of a whole chicken. You'll learn to butcher the animal with precision, ensuring every part is put to good use. You'll then apply your skills to a variety of dishes designed to highlight the different cuts. These include a savory twist on the Viennese dessert Eismarillenknödel featuring chicken liver parfait, a bold poached chicken breast skewer with spicy peanut sauce, and a reimagined Austrian fried chicken classic stuffed with red shisho and off-cuts. The masterclass also includes making a delicate chawanmushi, a Japanese steamed egg dish that utilizes the chicken’s skin, heart, and bones. By the end, you'll have the skills to create a range of impressive chicken dishes that fully embrace the nose-to-tail philosophy, maximizing both flavor and sustainability.