Chef Ted’s Chicken Basics: How to Get to Get the Most Out of Your Chicken

chicken crop

This event has been cancelled!  Please keep an eye out for another date this spring.


Featured guest:  Executive Chef, Ted McCormack, Blue Moon Evolution

Ted McCormack, Executive Chef of Blue Moon Evolution, enjoys bringing what’s in season to the dinner table. Whole animal butchery, whole grains and a whole lot of choppin’ going’ on. After working as Executive Chef at Flag Hill Winery in Lee  where he developed New England Regional Cuisine and a short run of his own small bake shop in Hampton now Chef Ted calls Blue Moon Evolution home and refines the shared vision of locally sourced organic foods. Chef McCormack will demo chicken three ways:  Whole Roast Chicken, Seared Boneless Chicken Breast and Braised Chicken and Rice.

With Kath Gallant and Tracey Miller, co-founders of Dig In.

Join us for our poultry cooking classes and learn how to break down and debone a whole chicken and what to do with all the parts. Also, meet a local farmer from Kellie Brook farm and learn some basics about raising healthy chickens.

You’ll learn:

  • How maximize the value of a whole bird versus buying in parts.
  • How to make your stocks more nutrient dense
  • Recipes for what to do with the legs and thighs
  • What you’re looking for in a healthy chicken
  • How to utilize the chicken from beak to feet

Date:  Thursday, February 5th

Time:  7:00 pm – 9:00 pm

Venue: Blue Moon Evolution, 8 Clifford Street, Exeter, NH 03833 @ Dig In’s headquarters on the 2nd floor.

To register, click here.




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  • Susan


    Dig In has taught me to be brave, to be willing to try new things, and most of all, how empowering it is to have control over my body.

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