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Butchering 101: The Whole Bird

  • Eden Hall Campus, Lodge Kitchen 6035 Ridge Road Gibsonia, PA, 15044 United States (map)

This comprehensive, 4-hour workshop will focus specifically on breaking down and processing poultry. Local butcher Maya Lantgios will demonstrate how to break down a whole chicken and duck, special poultry techniques like spatchcocking, and how to make chicken sausage. She will also go over how to make stock, utilizing every part of the bird.

Each participant will have their own locally sourced, pasture-raised chicken to work on during the workshop. Everyone will walk away with their broken down chicken, at least one cut of a duck, and freshly made sausage, as well as the knowledge to do it again at home!

Tickets for this class are extremely limited!!!

Fee: $125

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

10% discount for Chatham University alumni 


Instructor: Maya Lantgios

Maya Lantgios is recent graduate of Chatham University's Masters in Food Studies program. She also holds an undergraduate degree from Chatham in Sustainability. While attending school Maya has worked as a fish cutter for over two years at a local grocery store in the Strip District of Pittsburgh. Her completed Masters thesis work was on butchery and meat production and consumer perceptions of animal products, and currently, Maya is doing a butcehring apprenticeship at Bardine's Country Smokehouse in Crabtree PA

Earlier Event: March 9
Indian Spices & Pickles
Later Event: March 23
Introduction to Rye Sourdough