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.
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.
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.
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