Whole Chicken Deboning and Roast

  • The Lyons Farmette 4121 Ute Hwy Lyons, CO, 80540 United States
De-boned chicken lined with collard greens and sausage.

De-boned chicken lined with collard greens and sausage.

This class teaches a wonderful skill: how to de-bone a whole chicken. After removing all the bones with minimal disruption to the skin and meat, an elegant and easy-to-cook roast is in reach—perfect for the stove-top, oven, or grill.  For this class, we are getting chickens raised by Aaron Rice at Jodar Farms, outside of Ft. Collins. Aaron's birds are truly free-range, with lots of space to roam outdoors on fresh pasture as soon as the grass turns green. Each student will receive two chickens. We will begin with birds that Aaron himself has slaughtered, gutted and plucked at Jodar Farms. This is a special opportunity to work with fresh, local chickens, with their heads and feet still attached. Alberto will demonstrate how to de-bone a whole chicken. They will be seasoned and trussed—ready to be pan-seared and roasted the same day for dinner, or frozen for another occasion. Students can choose whether to de-bone their second bird as well, or to break it down in other ways that Alberto will also demonstrate. We will discuss all the different dinners a single chicken can make, and how to take full advantage of every part of the bird—livers, bones, feet and all. Price includes instruction and two whole chickens: buy tickets below at least one week before the class - unfortunately, we cannot accept late sign-ups.

After an itinerant childhood in Europe, Veronica Volny moved to California to study biology, and received her Ph.D. In Ecology and Evolutionary Biology from Stanford University. Upon moving to Boulder, she founded Meadow Lark Farm Dinners. Last season, Veronica teamed up with Alberto Sabbadini to prepare their popular field-side dinners out of Bella, their-school-bus-turned-kitchen. Together, they also founded the Boulder Butchery Guild.

Alberto Sabbadini is from Friuli—the northeast corner of Italy, bordering Austria and Slovenia. There, Alberto grew up immersed in Friulian traditions, tending to the family’s garden, hand-shaping pasta with his mother and butchering whole pigs with his father. After completing culinary school and cooking all over Europe—from Venice to Istanbul—Alberto moved to Colorado. Here, Alberto was executive chef at the Boulder Country Club and at The Kitchen before taking the wheel of Bella, Meadow Lark’s kitchen-bus. Together with Veronica, Alberto founded the Boulder Butchery Guild to share his passion for whole animal butchery.

Boulder Butchery Guild was founded by Alberto Sabbadini and Veronica Volny to create a community of individuals practiced in the craft of whole animal butchery, and to connect this community to local farmers and ranchers who raise animals in responsible and sustainable ways. By providing instruction in whole animal butchery and the related art of charcuterie, we empower students to 'be their own butcher'—to build relationships with trusted, local growers, to wield a butcher's knife with confidence, and to understand how to make use of all parts of their animal.  Our students will have the opportunity to participate in as much of the butchery process, from slaughter to sausage making, as they desire. Through this experience, they will gain an intimate understanding of where their meat comes from, and find their way to an economical, responsible and community-enriching way of enjoying meat.