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April 30, 2022 4:00 PM
120 mins
Live Class
On-Demand Class
$ 40.00 CAD
plus tax
Overcooked chicken is what we have become used to, so when we experience a perfectly cooked moist and juicy bird, it's a revelation. In our class on How to Roast a Chicken, Kathryn Joel will walk you through prepping, roasting, resting and carving a 4 lb chicken, perfect for a meal for four. And we promise that it won't be dry! You'll also learn to make a pan sauce, and a Farro Risotto to serve on the side.
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Ingredients, Roasted Chicken with Lemon & Tarragon: unsalted butter, small chicken (approximately 1.8 to 2 kg), lemon, fresh tarragon (or other herbs of choice), garlic, white wine
Ingredients, Farro Risotto with Peas & Arugula: farro (pearled or semi-pearled, not whole grain), chicken or vegetable stock, extra-virgin olive oil, shallots, garlic, white wine (use a dry white wine), peas, butter, parmesan, fresh herbs (parsley and/or basil), arugula
Specialty Equipment: small roasting pan (it just just fit the size of the chicken)
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
Join Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
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