School lunch chicken
Chicken second courses
As a culinary instructor at a local high school, we always have a bin or two filled with onion halves, celery ends, fennel fronds, wrinkled new potatoes, leftover cooked beans, some tomatoes or tomato products and ... chicken. So much chicken. Teaching 120 beginning students each year how to correctly fabricate a chicken leaves our fridges and freezers packed with chicken parts. We purpose most of the chicken to school banquets and some to class assignments; we make gallons of stock, but at the end of every two weeks, we clean out the reach-ins and freezer and make our lunch for our culinary classes. It always features chicken. And it's always gone in minutes. <br />Note: This dish happens in categories. Choose at least one item from each category to build the dish.
Share:
0
12
0
Comments