Spring Chicken Two Ways, with Miriam Rubin

Roast chicken is a wonderful thing, crisp skin, moist meat, smells so comforting as it roasts – and the best part is it can be the basis for multiple meals. Miriam will show you how to spatchcock a chicken (for shorter cooking time), dry brine it, roast it to perfection and then transform the leftovers into a savory chicken pot pie.

For an accompaniment for our lunch following the class, Miriam will demonstrate a seasonal asparagus stir-fry that will be served with the roast chicken and the pot pie. We’ll also talk about the magic and uses for homemade chicken stock, making that one chicken even more versatile.

Menu to include:

• Perfect Roast Chicken
• Chicken Pot Pie with Buttermilk Drop Biscuits
• Asparagus Stir-Fry with Ginger

This demonstration class (plus lunch) is limited to ten people.

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About Miriam Rubin:

A graduate of the Culinary Institute of America, Miriam was the first woman in the kitchens of NYC’s famed Four Seasons Restaurant. She’s a former food editor of Weight Watchers Magazine. Her first cookbook, Grains, was published in 1995. For nine years, she wrote a food and garden column “Miriam’s Garden” for the Pittsburgh Post-Gazette and has contributed features to their food pages for about two decades.

Her work has appeared in Prevention, Organic Gardening, Redbook, Working Woman, Working Mother and Woman’s Day. She was line-editor for Gil Marks’ Encyclopedia of Jewish Food and has contributed to The Encyclopedia of Appalachia and The Oxford Encyclopedia of American Food and Drink Vol. 2. She’s Americanized several cookbooks and reworked and Americanized British recipes for websites.

Her book, Tomatoes, grew out of a love of planting and devouring a favorite vegetable (fruit). She presented on the book at the Harvest Festival at Monticello and at Beard on Books at the Beard House. Miriam and her husband have recently relocated to the Hudson Valley from Southwestern Pennsylvania.

Cancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months if a class is available.

Cooking class attendees receive 10% discount on kitchenware purchases on class day.

HGS Home Chef is a member of TheWorkshopExperience.org, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale, NY – at the crossroads of the Hudson Valley and Berkshires.