Chicken Butchering Basics with Vince and Dawn Hundt
Raising a few meat chickens can be the easiest way to grow your own meat. Chickens are easy to start and relatively cheap to raise. They have a short lifecycle and can be kept on a small plot of land. To bring this process to a happy conclusion, however, the would-be poultry grower must be ready to butcher as well. This half-day class will teach the basics of chicken anatomy and meat sanitation and provide hands-on experience with killing, scalding, plucking, and gutting. Each course participant will go home with a freshly processed homegrown organic broiler.
| Date: | September 5, 2009 (Morning) |
| Course Fee: | $40 |
| Supply Fee: | $20 |
| Location: | Coon Valley, WI |