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.