Das ganze Hähnchen

In the organizer's words:

Cooking course in German
The whole chicken
with Sven Oesker

What it's about: Everyone cuts up a whole chicken under Sven's guidance.
The chickens we cut up and process in this course are free-range and organic.

We will discuss what we can prepare from which cuts and try different cooking methods, such as sous-vide, pan-frying, deep-frying and simmering.

We will also discuss which tools and knives are needed to carve and process a whole chicken.

The dishes cooked include roulades, super crispy chicken with and without skin and a kind of mortadella as a topping for bread at home.

After the meal, everyone takes the remaining pieces home vacuum-sealed, so they are very suitable for freezing, or you can bring your own Tupperware.

After this course, you will look at a chicken with completely different eyes.

Menu:

• Crispy leg / Chipotle mayonnaise
• Fried chicken / herb salad
• Roulade / Italian pasta salad

Sven Oesker

Sven Oesker has been a passionate angler in fresh and salt water from north to south for decades. As a young boy, he was already out at sea in the early hours of the morning.

However, his professional career began as a butcher - a job he still loves. In order to develop himself further and turn his love of cooking into a profession, he completed further training as a chef in the VAU restaurant (1 star Michelin). After more than 10 years of experience as a chef, he decided to become a master butcher.

His last permanent position was at the wonderful Wundervino. There he was able to get to know the restaurant business from the perspective of a restaurant manager.

Now he has a lovely little family and wants to share his knowledge and skills in cooking courses and bring the joy of home-made food closer to people. Anyone can do nose-to-tail at home and make a valuable contribution to sustainability at the same time.