NOT CONFIDENT WITH CHICKEN?

  • DRY CHICKEN BREAST

    Learn how cut, thickness, method and timing affect texture.

  • BLAND FLAVOUR

    Understand seasoning, pairing, texture and flavour building.

  • RAW CHICKEN NERVES

    Handle, store and prepare chicken with confidence and care.

  • WRONG CUT

    Know which cuts suit roasting, frying, braising, grilling and stock.

  • WRONG METHOD

    Choose the right technique for the result you want.

  • RECIPE DEPENDENT

    Move beyond copying recipes and understand why they work.

PREVIEW OF THE COURSE

COOK CHICKEN WITH CONFIDENCE

Learn the skills, methods and flavour thinking behind better chicken dishes.

CONFIDENCE IN HANDLING CHICKEN

Many home cooks are uneasy when it comes to handling and cooking chicken—this course will change that. You’ll learn exactly what to look for when buying chicken, how to store it safely, and the key hygiene principles every cook should know. By the end, you’ll handle chicken with confidence, knowing you’re preparing it safely, efficiently, and like a pro.


BUTCHERY & PREPARATION: A SKILL FOR LIFE

A whole chicken is more than just a roast—it’s an opportunity. You’ll learn how to butcher a chicken any way you choose—from classic jointing to creating a perfect chicken supreme, skinning, and even the ultimate skill: deboning an entire bird. You’ll also master essential prep techniques like mincing, dicing, butterflying, and trussing. By the end of this course, you won’t just know how to cut up a chicken—you’ll know why each cut matters and how to use it to create something amazing.


MASTERING THE RIGHT COOKING TECHNIQUES

Cooking isn’t just about following recipes—it’s about understanding techniques. You’ll learn the how and why behind essential methods like pan-frying, braising, stir-frying, roasting, and more. You’ll discover how different cuts and preparations call for different cooking methods, and you’ll gain the confidence to choose the right approach for any dish. No more guesswork—just results.


ELEVATE YOUR COOKING WITH INCREDIBLE RECIPES

This course isn’t just about learning techniques—it’s about making delicious food. You’ll apply everything you’ve learned to cook a selection of mouthwatering dishes, but that’s just the start. Along the way, you’ll also pick up essential culinary skills like making a silky béchamel sauce, creamy mayonnaise, rich Italian tomato sauce, crisp and fresh coleslaw, umami-packed duxelles, and the ultimate crushed feta potatoes. These aren’t just side notes—they’re the kind of details that take a meal from good to unforgettable.


This is more than a course—it’s an investment in your skills, your confidence, and your love for cooking. By the end, you won’t just know how to cook chicken—you’ll know how to cook better, eat better, and feel great doing it.


ONE COURSE. A COMPLETE PATHWAY

No more piecing chicken together from scattered videos and recipes. This course gives you the full journey in one place — what to buy, how to handle it, how to cut it, how to cook it, and how to turn it into genuinely good food.

  • Cajun Style Fried Chicken
  • Pho Ga - Chicken Noodle Soup

BUILT FOR FOOD LOVERS WHO WANT TO GET BETTER

  • Food-loving home cooks

  • Beginner/intermediate cooks wanting confidence

  • Aspiring cooks who want proper technique

  • People who want to understand the “how”

  • People who want confidence with chicken

  • Not for people who only want one quick recipe.

A COMPLETE JOURNEY THROUGH CHICKEN

  • 1. UNDERSTAND THE BIRD

    Buying, safe handling, anatomy and quality.

  • 2. BUTCHER WITH SKILL

    Classic cuts, supremes, thighs, spatchcock and whole deboning.

  • 3. PREPARE WITH PURPOSE

    Trussing, butterflying, pounding, dicing, strips and mincing.

  • 4. COOK WITH CONFIDENCE

    Roast, braise, poach, pan-fry, deep-fry, stir-fry and barbecue.

  • 5. BUILD FLAVOUR

    Texture, pairing, seasoning, sides and sauce work.

  • 6. BRING IT TOGETHER

    10 recipes that put every technique into practice.

COURSE CONTENT

    1. #1 - Introduction to the Masterclass

      FREE PREVIEW

    1. #2 - Introduction to Poultry

      FREE PREVIEW

    2. #3 - History of Eating Chicken

    3. #4 - Different Types of Bird

    4. #5 - Good vs Bad Chickens

    1. #6 - Buying and Safety of Using Raw Chicken

    1. #7 - Anatomy of the Chicken

    1. #8 - Equipment for the Course

    1. #9 - Introduction to the Butchery of the Chicken

      FREE PREVIEW

    2. #10 - The Classic Cuts

    3. #11 - Chicken Supreme

    4. #12 - Deboning a Chicken Thigh

    5. #13 - Skinning a Whole Chicken

    6. #14 - Spatchcock a Chicken

    7. #15 - Deboning a Whole Chicken

About this course

  • $79.00
  • 53 lessons
  • 4.5 hours of video content
  • Downloadable recipe book
  • Course resources

MEET YOUR INSTRUCTOR

Course Instructor Nicholas Ross

I’m Nick—your host, chef, and lifelong flavour addict. I started cooking as a broke and hungry student in London—couldn’t afford restaurant food, so I learned to make it myself. Turns out, I loved it. Fast-forward a fair few years: I’ve mastered French techniques, explored bold Asian flavours, and pulled in cooking wisdom from around the world. My background in the fragrance industry fine-tuned my senses—now, I use that instinct to teach home cooks how to create food that’s big on taste and joy. This course is all about real skills and real food—no fluff, no gimmicks. Just hands-on techniques, cultural insights, and the confidence to cook chicken like a pro and eat like a legend. Let’s get into it.

START COOKING BETTER CHICKEN TODAY

Enrol now for $79 USD and get access to:

• The full Chicken Confidence course
• Downloadable recipe book
• Course resources and guides

One-time payment. Learn at your own pace. Ongoing access while the course remains available.

ENROL NOW & START COOKING