Class

The New Chicken Dinner

$39.99

At a Glance:

In-depth Instruction; over 134 mins
On-demand video access anytime
Bonus downloadable PDF resources
Access to class Q&A

Item: W00679E

Description

Description

Transform chicken into flavorful weeknight meals that excite, with guidance from culinary instructor and cookbook author Ian Knauer! First, make homemade rotisserie-style chicken a weeknight reality with Ian’s special roasting technique. Master extra-crispy deep-fried chicken, with step-by-step instructions for breaking down a whole bird and brining for big flavor. Then, find out how to sear chicken breasts two ways – air-dried and bone-in, and as boneless paillards – for juicy results every time. Want to lock in maximum moisture? Discover how to bake chicken in a salt crust for a wonderfully tender, flavorful result. Plus, Ian shows you how to spatchcock and grill a whole bird under hot bricks, braise chicken thighs for a savory ragù and even poach a whole bird using a classic Chinese technique.

Class Sessions

Introduction & Shopping

Introduction & Shopping

9:11

Meet chef, cookbook author and cooking teacher Ian Knauer and discover the innovative cooking techniques you'll learn in your class. Then get started with shopping tips for the best bird and how to store it properly when you get home.

Rotisserie-Style Roasting

Rotisserie-Style Roasting

19:37

Learn Ian's technique for cooking flavorful rotisserie-style chicken at home -- no special equipment required! Add flavor to your bird with a compound butter and aromatics and learn how to truss your bird and rotate it in the oven for moist meat and crispy skin. Then prepare a delicious pan sauce to serve with the chicken.

Deep-Frying

16:46

Ian has spent years perfecting his fried chicken technique, and in this lesson he shares all he knows. He demonstrates a simple method for cutting up a whole chicken and shows you how to brine and dry-dredge the pieces to keep them moist and flavorful as they deep-fry. You'll also learn about the different oils you can use for frying and how to check the chicken for doneness so it stays juicy.

Searing

18:11

Ian combines French and Chinese techniques in this lesson as he teaches you to air-dry and then sear skin-on, bone-in chicken breasts for the crispiest skin possible. A simple pan sauce rounds out the dish. Next, learn how to flatten ever-popular boneless, skinless chicken breasts so they cook evenly. Marinate and pan-sear them with savory greens -- a quick and delicious meal for any season.

Baking in Salt

16:21

Encasing a whole chicken in a mixture of coarse salt and egg whites might seem crazy, but this baking technique gives you incredible results, sealing in the chicken's juices and adding just the right amount of seasoning. Use the same technique with root vegetables and toss them with a Moroccan-inspired dressing for a delectable side dish. Ian shows you how!

Grilling With Bricks

Grilling With Bricks

15:08

Get your grill on, indoors or out, with Ian's guidance. Learn how to spatchcock a whole chicken so it lies flat, then prepare your grill (try using hardwood!) and cook with hot foil-wrapped bricks for even, 360-degree cooking. Indoors, you can use oven-heated bricks and a grill pan. A spice rub and aromatic mop sauce add just the right flavor to this tasty bird.

Braising for Ragù

Braising for Ragù

20:16

In this lesson, braised chicken thighs become a rich, deeply-flavored pasta sauce. Ian shows how to build up your flavor base with sautéed aromatics and browned thighs, simmering them together until the meat is falling off the bone. Ian also demonstrates how to properly cook your pasta and properly combine it with the ragù for a go-to comfort dish.

Poaching & Torching

Poaching & Torching

17:48

Complete your chicken repertoire with a creative poaching technique, as Ian creates a Chinese-style poaching liquid that you can use again and again. After poaching the chicken to juicy tenderness, learn how to use a small kitchen torch (or your broiler) to crisp up the skin. Plate your bird with fluffy white rice -- Ian shares his foolproof method for cooking it -- and then serve the dish to your appreciative family or friends. Winner, winner, chicken dinner!

Your Instructor

Ian Knauer

Ian Knauer is a food writer, cookbook author and culinary instructor. He was a food editor at Gourmet magazine for nine years and has co-hosted two award-winning television shows, Diary of a Foodie and Adventures With Ruth. He is also the author of the cookbook The Farm: Rustic Recipes for a Year of Incredible Food, hosts his own cooking show, The Farm with Ian Knauer, and owns and teaches at The Farm Cooking School.

Ian Knauer

Bonus Material

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