Chicken Butchery Classes Part 2: Yakitori BBQ - Toronto
Chicken Butchery Classes Part 2: Yakitori BBQ - Toronto
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For $150, you will receive four locally sourced chicken legs to butcher and skewer during class, along with a $75 credit toward any in-store purchase.
Class size is limited to 5 participants.
Skill Requirements:
Participants should have completed our Chicken Butchery class or be confident in independently breaking down a whole chicken.
What to Bring:
Tupperware containers for your prepared cuts and skewers
Reusable bag for transporting items
What You Will Learn:
How to butcher chicken legs into precise cuts suitable for skewering
Techniques for preparing and skewering each cut in the traditional yakitori style
Yakitori Skewers You Will Prepare:
Oysters (Sori): 2 skewers
Achilles (Akiresuken): 4 skewers
Thigh with Tokyo Onion (Negima): 1 skewer
Shiso-Wrapped Thigh (Shiso Maki Momo): 1 skewer
Soft Knee Bone (Hiza Nankotsu): 1 skewer
Heart (Hatsu): 2 skewers
Meatballs (Tsukune): 2 skewer
Tail (Bonjiri): 1 skewer
Skin (Kawa): 1 skewer
Yakitori, which translates to "grilled chicken," is a traditional Japanese method of skewering bite-sized pieces of chicken and grilling them over charcoal or a gas barbecue.
This is a very small class with a lot of one-on-one learning so space is extremely limited. Halal chicken options are available by request.
Unfortunately, we cannot allow minors in our classes.
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