The Anatomy of a Chicken

Learn how to save money and fabricate (cut-up) a whole chicken and about the endless possibilities the bird has to offer. You will be introduced to tips and tricks that will make cooking easy while creating new and inventive dishes, stocks and sauces. Everyone should rightfully know how to properly dismantle a chicken—now get to it!

Dates & Times
1 to 4 p.m., Friday, July 29

Culinary Institute of the South
1 Venture Drive
Bluffton, SC 29910

Includes recipes, dishes to enjoy in class, custom TCL apron, chef hat and certificate of completion.

Registration will open July 1. Please check back here for a link to register.

Email Amy Matthews at

More about the Course

TCL Continuing Education classes are hands-on, interactive cooking classes that take place in our state-of-the-art kitchens at the Culinary Institute of the South, 1 Venture Drive, Bluffton, South Carolina, 29910. You will be on your feet during the class and will work with others to prepare a variety of recipes in the Sea Pines Teaching Kitchen. Please wear long pants and avoid clothing that is loose/flowing, wear non-slip closed toed shoes and socks and be prepared to stand the entire class. At the end of the class you will enjoy the fruits of your labor, dishes are eaten in a fun and social environment. Please arrive 15 minutes early so the class can start on time.

Note: Classes have a requirement of 6 students and may be canceled if this minimum is not met. Recipes/dishes are subject to change depending on availability of ingredients.