Yesterday the boy and I learned how to carve it up in the kitchen. Rebecca Pelletier Doyle, an Old Pine Farm CSA member and student at Schoolcraft Culinary School, volunteered to run a workshop on cooking with chicken. Every month we receive a whole chicken from the farm and while I could, in theory, hack it up into bits, this class showed us how to do so with grace. Well, maybe that's an exaggeration, but we did learn how to get the most meat off the bones intact and ready for cooking. Rebecca also demonstrated a few recipes along the way.