Three meals out of one chicken featuring Chef Paul Reilly

When you purchase this cooking class, you will be able to stream the class whenever you want, and you will receive a PDF containing all you need to cook along to the class. And to make these dishes again, and again, and again!

This class was designed for you to get three meals out of one bird. On the first day, you will roast the chicken. Save at least 1 drumstick and some breast meat for the chicken salad!

Then the next day we will make a chicken soup and a chicken salad sandwich. If you’d like, you can make the chicken salad while the soup is simmering.

We used whole, pasture-raised chickens in this class. Finding quality chicken like this can sometimes be hard, so we got our birds from our friends at Cooks Venture. You can (and should) order your chickens from them here.

What are we making in this on-demand cooking class?

Roasted chicken with onions, potatoes, and carrots
Chicken soup
Chicken salad sandwich

Who is teaching this cooking class?

Chef Paul is the culinary director and proprietor of two restaurants in Denver, Colorado. Apple Blossom is a seasonally driven restaurant, and Coperta is a lover letter to Rome and Southern Italy. He has been working in kitchens since he was 14 years old.

How is this on-demand cooking class structured?

In this cooking class, you will learn how to make three delicious meals out of one chicken. On day one, Chef Paul will show you how to roast a beautiful and tasty bird on a bed of root vegetables. The next day, with the leftover meat, he will show you how to make a chicken salad sandwich. And with the carcass and all the remaining bones, we will make a chicken soup.

What ingredients and equipment do I need?

Ingredients (exact quantities will be provided once the class has been purchased)

(1) 3 to 4 pound whole chicken, ideally it is pasture raised
- Cooks Venture is a great place to find pasture raised chicken!
White onion
Carrots
Yukon gold potatoes
Garlic
Kosher salt
Black pepper
Lemon
Butter
Parsnip
Celery
Chicken broth
- You can use water, it will just take longer for the soup
Egg noodles
Fresh dill
Fresh parsley
Scallion (green part only)
Green apple
Fresh tarragon
Dijon mustar
Plain yogurt
Mayo
- We used kewpie
Crusty bread, such as sourdough

Equipment

Oven
Roasting pan or half sheet tray
Cutting board
Knife
Butcher’s twine
Large pot with a lid
Strainer
Wooden spoon
Vegetable peeler
Mixing bowl
Spoon