Poultry Processing Workshop


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Learn how to process chicken from field to oven ready bird! This is a 2 day workshop. 

Day One:

This usually takes place on a Wednesday. During day one you will learn the following

  • Preparing for processing
  • Kosher style kill
  • Scalding
  • Plucking
  • Evisceration
  • Final check and chill

Day Two:

Day two covers parting out birds. During this day you will learn all of the following cuts and how to prepare each for the freezer.

  • Breast
  • Tenderloins
  • Wings
  • Wingdings
  • Leg Quarters
  • Drumsticks
  • Thighs
  • Boneless Skinless Thighs
  • and our Chicken Sausage Recipe

Booking Information:

After checkout online, we will contact you to schedule your workshop. You may place in the order notes a date you are wishing to attend. Currently we process on Wednesdays and parting out is done Thursdays during the season. We do not process during the winter. 

Limit 3 people per workshop.

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