HOME POULTRY PROCESSING:THE ART AND SCIENCE OFMEAT BIRD PROCESSING—USING TOOLS YOU ALREADY HAVE OR CAN MAKE

This will be a first-time EVER live, online course and coaching on home poultry processing. Learn how to humanely, safely, sanitarily and skillfully process your birds. What to do with those roosters and older hens? Get healthy, high-quality meat and bone broth from your backyard flock. Topics include:

• The power of knowing your meat source, how it was raised, fed and processed
• The sacred significance of taking a life—so that you can live
• The science & chemistry behind skilled meat processing
• Processing equipment that you have—or could easily borrow
• Hand plucking made fun
• Super simple evisceration & an educational anatomy lesson
• Nutritional differences of meat from heritage vs. commercial breeds
• Cold shorting & effective freezer packaging for long-term storage

Processing your own chickens for family food is a lost art of our culture. It’s time to bring back this old tradition and combined it with new techniques so that poultry processing becomes common knowledge in homes and communities.

Presented by Patricia Foreman