Online Class

The New Chicken Dinner

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As an annual Bluprint member, you'll choose one own-forever class to add to your library each month
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Go beyond the essentials! Learn innovative techniques for cooking chicken on the stovetop, in the oven and on the grill for your best results yet.

Skill Level


What You Get

  • 8 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Ian Knauer
  • Closed captioning available (web only)

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

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.

Lesson Breakdown

1. Introduction & Shopping
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.
2. Rotisserie-Style Roasting
3. Deep-Frying
4. Searing
5. Baking in Salt
6. Grilling With Bricks
7. Braising for Ragù
8. Poaching & Torching

Taught by

Ian Knauer
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.

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