Master meat: debone a chicken and make your own stock at Soetmelksvlei

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Few things are as rewarding as slicing into a chicken roulade made with seasonal stuffing. It’s a showstopper of note and deceivingly easy to do. Join us in the heritage kitchen of Soetmelksvlei to master the art of deboning a whole chicken.

Following a short ride along the picturesque slopes of Simonsberg, we’ll descend towards the historical farmyard, which represents a time when life was simpler and craftsmanship was treasured.

Here, farm foodie Louzel Steyn will teach you the basics of deboning a whole bird. We’ll also create our own chicken stock to ensure zero wastage and a true farm-to-table experience.

After a hands-on morning in the farm air, we’ll enjoy a hearty lunch at the Old Stables Restaurant before heading back to Babylonstoren.