You broke down the chicken… now what? In Chicken: Part 2, Marcus and Chef Matthew turn those raw chicken parts into a fast, no-stress, one-pan dinner you can pull off on a weeknight. We’re talking crispy skin, a simple pan sauce, and a full meal on the table in about 20 minutes. Chef walks through how to build flavor from the pan up, what “fond” actually is, how to deglaze like a pro, and the easiest way to fix a broken sauce. Plus, a few chef hacks that make this whole process foolproof, even if you’ve struggled with pan sauces before. If you’ve ever stared at raw chicken and had no plan, this is your playbook.