Join Billings Farm’s Chef Emery Gray to explore several methods and recipes using the whole chicken. From roasted chicken to soul-soothing chicken broth, learn techniques to break down the bird for cooking or freezing and make a delicious broth from food scraps. Save money, cut down on food waste, and savor your tasty results. A Q&A period with the presenter may continue for up to 30 minutes past the scheduled end time.
Cancellation Policy: There are often waitlists for our workshops, so please let us know in advance if you are unable to attend. Refunds are available up to 14 days before the class is held. There are no refunds within 14 days.
Billings Backyard is a series of workshops designed to teach sustainable living skills to adult participants and is underwritten by a generous grant from the SpringRiver Private Foundation Trust. Each workshop includes hands-on demonstrations and concrete steps for incorporating these skills into everyday life. Find more Billings Backyard Series workshops
About Chef Emery Gray
Emery Gray, Farm to Table Manager at Billings Farm & Museum and former Pastry Chef de Partie at the Woodstock Inn and Resort, had a passion for food at a very young age. Seeing the way that people connected through the growing, sharing and cooking of food, inspired her to make a career in the kitchen. She attended The Culinary Institute of America in Hyde Park, NY, earning her Associates Degree in Baking and Pastry Arts and her Bachelor’s in Business Management. Traveling the country and the world has translated into a deep appreciation for sustainability of local food systems, and all types of outdoor pursuits year-round.