Cluck & Cut

REGISTRATION WILL OPEN ON 4/24/26 @ 6 A.M. PLEASE COME BACK TO THIS SITE AT THAT TIME!

Ever stood in the grocery store and wondered what to do with a whole chicken?

In this hands-on class, Chef Kitty will show you exactly how to cut up a whole bird, spatchcock it, and debone it — step by step, in a way that’s clear, practical, and completely doable at home.

This isn’t about fancy chef tricks. It’s about real kitchen skills you can use anytime. Buying a whole chicken is often more economical than pre-cut pieces — you’re paying for the bird itself, not the extra cutting and packaging. And when you break it down yourself, it remains intact until it reaches your kitchen. You control the tools, the cuts, and the handling from start to finish.

You’ll also gain a better understanding of how the bird is structured, where each cut comes from, and how to handle it properly. That kind of knowledge builds confidence — and confidence builds better cooks.

And yes — you’ll learn how to do it without the mess, the guesswork, or the crime-scene cleanup. No intimidation. No fancy jargon. Just real skills that build real confidence.

Come learn the skill. Leave confident.

Class Fee: This class is free for all 2026 ETGC members. For all non-members, the class fee is just $10.

TO VOLUNTEER TO HELP WITH CLASS: Please register for class and follow the directions. Volunteers are required to arrive a half hour early and stay a half hour after class ends.

If you are not a member yet and would like to join, visit ETGC.org, download the membership application, mail it in with the required materials, and join us for an exciting new year of education, skills, and hands-on learning.