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Built on a foundation of years of knowledge, this Chickens-U class imparts the wisdom you need to smoke, grill, and even rotisserie a chicken like a pro, but in the comfort of your own backyard. In addition to the 411 on chicken: anatomy, types, and selection, we go over the pros and cons of injection and brining, how to spatchcock a chicken, the 8-piece breakdown, and trussing. Once each chicken is crispy and cooked, you will be shown how to slice and carve it, earning you the coveted Certified Backyard Chicken/Pitmaster designation.