Learn how to process chicken from field to oven ready bird! This is a 2 day workshop.
This usually takes place on a Wednesday. During day one you will learn the following
- Preparing for processing
- Kosher style kill
- Final check and chill
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.
- Leg Quarters
- Boneless Skinless Thighs
- and our Chicken Sausage Recipe
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.