Chicken is the cornerstone of poultry fabrication and an essential starting point for anyone looking to master butchery. In this module, we’ll cover everything you need to know about breaking down a whole chicken, from basic eight-part cuts to more advanced techniques like frenching and creating roulades.
Each lesson is designed to build your confidence and precision with the knife while teaching you how to maximize every part of the bird. Along the way, you’ll learn the foundational principles of meat fabrication—skills that can be applied to larger birds and even other animals.
Whether you’re a professional chef or a passionate home cook, breaking down chicken is a skill you’ll use often. It’s affordable, accessible, and versatile, giving you endless opportunities to refine your technique while unlocking the full culinary potential of every cut.
By the end of this module, you’ll be ready to tackle any chicken dish with confidence and finesse.
Breaking down poultry beyond chicken opens up a new level of skill and versatility in the kitchen. In this module, we’ll explore how to fabricate and work with duck and turkey, covering essential techniques that build on the principles established in the chicken section.
You’ll learn how to break down whole birds efficiently, debone larger pieces, and create stunning preparations like roulades. Each lesson is designed to show you not only the butchery techniques but also how to maximize the flavor and potential of each cut.
Duck and turkey present their own unique challenges and rewards, from the rich, flavorful fat of duck to the larger scale and versatility of turkey. These skills are invaluable for professional chefs and hobbyist cooks alike, whether you’re preparing an impressive holiday centerpiece or elevating your everyday cooking.
By the end of this section, you’ll have the knowledge and confidence to work with a variety of poultry, taking your butchery and culinary skills to the next level.
In this module, we shift our focus to land animals, covering essential techniques for breaking down larger cuts of meat like beef tenderloin, pork loin, and short ribs. These are common cuts found on restaurant menus and in grocery stores, but they can often feel intimidating to purchase and fabricate yourself.
Through these lessons, you’ll gain a solid understanding of how to break down and portion these cuts with precision and confidence. Not only will this save you money, but it will also open up opportunities to cook with fresher, higher-quality ingredients while expanding your culinary skillset.
Whether you’re a home cook looking to elevate your meals or a professional chef refining your butchery techniques, this module will provide the foundation you need to tackle a wide range of meat fabrication tasks with ease.
In this module, we dive into the techniques and skills essential for working with fish and seafood. From breaking down whole salmon and ahi loins to portioning delicate halibut fillets, you’ll learn how to fabricate and prepare seafood with precision and care.
These lessons are designed to teach you not only how to handle fish safely and efficiently but also how to elevate your cooking through a mix of professional techniques and creative preparations. Along the way, you’ll explore bonus recipes like salmon rillettes, ahi sashimi paired with unique garnishes, and pan-roasted halibut with a vibrant panzanella salad and lemon-caper beurre blanc.
For those who love bold and refreshing flavors, we’ll also cover the preparation of a seafood ceviche, and for the adventurous, there’s a lesson on boning and frenching frog legs.
Whether you’re a professional chef refining your seafood skills or a home cook looking to confidently tackle fish and seafood in your own kitchen, this module will give you the knowledge and techniques needed to work with these incredible ingredients like a pro.