Back to All Events

Butchering 101: The Whole Bird

  • Eden Hall Campus, Dairy Barn Cafe 6035 Ridge Road Gibsonia, PA, 15044 United States (map)

Get ready for Thanksgiving by taking this comprehensive, 4-hour workshop specifically focused on breaking down and processing poultry. Local butcher Maya Lantgios will demonstrate how to break down a whole chicken and turkey, special poultry techniques like spatchcocking, and how to make 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, and participants will team up to break down an entire turkey. Everyone will walk away with their broken down chicken, multiple cuts of the turkey, freshly made sausage, and the knowledge to do it again at home, right in time for the holiday season.

Tickets for this class are extremely limited!

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

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.

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

10% discount for Chatham University alumni 

Instructor: Maya Lantgios

Maya Lantgios graduated from Chatham University’s Masters in Food Studies program in 2018. 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. Fish cutting was her entry point into processing animals but she went on to complete a one-year whole animal butchery apprenticeship at Bardine’s Country Smokehouse in Crabtree PA. Through the apprenticeship Maya was able to refine her sausage making skills as well as learn about curing and smoking techniques. Throughout her time at Chatham Maya has led a number of butchery-focused workshops for students and community members. As the new Maker in Residence for Chatham’s Center for Regional Agriculture, Food, and Transformation, Maya plans to lead more workshops and continue to deepen community engagement with meat processing.

Earlier Event: November 10
Cookie Decorating: Flooding Method
Later Event: November 23
Introduction to Rye Sourdough