Back to Basics: Roasting Chicken

What to expect
  • Learn the fine points to properly roasting chicken and veggies
  • Discuss how to use the bones to make chicken soup
  • Create a delicious chicken dinner
Have you ever had that feeling that you are somehow just supposed to know how to roast a chicken? Anything will cook eventually with some heat, right? These days, it’s not a given that knowing how to cook this classic dinner has been passed down. Understanding the fine points will transform your meal from blah to bling! With Camaje, you’ll learn how to roast chicken and veggies, make pan sauce, and discuss how to use the bones to make chicken soup. This time, you’ll really be cooking with some heat!

Note: A glass of wine per person is included.
Key Highlights
Price $95.00 per guest
Duration / Session 2.5 hours
# Sessions 1
Rating 46 positive reviews
Abigail Hitchcock is the chef and sole owner of Camaje Bistro in Greenwich Village, and co-owner of Abigail Cafe & Wine Bar in Prospect Heights. She earned her blue ribbon cooking diploma from Peter Klump's New York Cooking School (now The Institute of Culinary Education) and has worked at The Tea Box at Takashimaya in New York, Vong in London and at BBC's Good Food Magazine. Abby also has worked at Martha Stewart Living television and spent three years as a recipe development chef. She is a certified sommelier.
Cancellation notification must be provided at least one week prior to scheduled class date in order to receive a refund. Failure to do will forfeit all payment.

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