On a brilliant afternoon in a Cascade Culinary Institute kitchen at Central Oregon Community College (COCC), retired attorney Vickie Minor mastered the fine art of cooking a whole chicken.
“It always came out under- or overcooked,” the Bend resident conceded of past poultry efforts. Lots of chicken recipes use a guesstimate cook time, Minor discovered, but there is no better lesson than actually seeing it done — so she signed up for a COCC Community Education culinary class. Key takeaways from the immersive learning experience: dark meat cooks differently than white meat, trussing a bird is beneficial for even heating, and always let it “rest” after cooking to help keep the juices intact. “I now make whole chicken for dinner many times a month.”