Chicken is the most widely-consumed meat in the word. On average, each person conumes one chicken every month which goes some way to showing how incredibly popular they are as a cheap and tasty source of nutrition. In this program we teach you the basics on how to cook chicken - as well as other poultry birds such as geese, duck and other fowl. First we will show you how to prepare the raw bird by correctly trussing a whole chicken; thnwe share a few alternative cooking techniques which promote a healthier way of eating the bird; we then teach you how to prepare and carve a whole bird so that it may be served amongst many persons; finally we sahre two techniques for creating stocks and broths which have incredible versatility - and can be kept for a very long time in the freezer. Remember to always try and buy high-welfare, locally-sourced chicken whenever possible. This program is designed for beginner and intermediate-level cooks looking to add a few essential chef techniques to their kitchen repertoire, and was designed by professional chef Olivier Herr. Follow the videos in order and always remember to excercise safety when dealing with raw meat, and when handling potentially-dangerous kitchen equipment. Bon appetit!