The UNH Cooperative Extension is repeating their popular workshop, “Backyard Homesteading: Chicken Butchering” on Saturday, September 17th, in Chichester, NH. For anyone considering or already raising chickens for meat, this is an opportunity to learn how to kill, de-feather, and process a chicken in a humane and efficient hands-on manner. You will leave the workshop with the chicken you have processed.
There are two separate morning sessions, space is still available in both:
Backyard Homesteading – Chicken Butchering Workshop
UNH Cooperative Extension
Chichester, NH
Saturday, September 17, 2011
• Session 1: 8–10 a.m.
• Session 2: 10:30 a.m.–12:30 p.m.
Back by Popular Demand!! The June 11th Chicken Butchering Workshop was a huge success, so we’ve decided to offer another workshop on Saturday, September 17th at a farm in Chichester, NH. We are offering two (2-hour) sessions: 8–10 a.m. OR 10:30 a.m.–12:30 p.m. This workshop is for anyone considering or already raising chickens for meat. You will learn how to kill, de-feather, and process a chicken in a humane and efficient manner. You will receive a live chicken (being raised at a Chichester farm) to dispatch, pluck, and process yourself. If you are a couple, you may each have a chicken or share one chicken. You will leave the workshop with practical skills, self-confidence and a chicken for your Sunday dinner.
Instructors will be Victor Huse, a long-time professional backyard-livestock slaughterer/butcher, and Dot Perkins of UNH Cooperative Extension.
The cost is $50.00 a chicken. Pre-registration and a $35.00 (non-refundable) deposit is required to reserve your spot—we only have 50 chickens, with 18 people on our wait list from the June 11th workshop, so spaces will fill up very fast! The balance of $15.00 will be due on the day of the workshop (or you can send the entire $50 now). Checks are made payable to: UNH Cooperative Extension and mailed to: Attn: Mary/Chickens, UNH Cooperative Extension, 315 Daniel Webster Highway, Boscawen, NH. Farm directions will be given upon payment. Participants should bring a cooler with ice, wear closed-toe shoes and clothes that can get soiled and wet. Please do not bring children or pets.
For more information: www.extension.unh.edu
Hello,
We have been raising chickens for meat, for sale, for around 5 years and have been doing our own processing for 3 years. We have always used the fastest growing, industry standard, Cornish X Rocks, from a few different hatcheries. Using this breed has presented some challenges and I’d like to know what breed will be used at the workshop and what hatchery they came from. If that info is available that would be great.
I think it is just super that you guys are doing this workshop.
Thank You!!
Rick Stanley
Chick Farm
We bought our chicks from Clark’s Grain Store, Chichester,NH, 435-8388 – ask for Judy – she will know what breed and from what hatchery. Unfortunately she is not there until Saturday.