One on one poultry class
You might be interested in one of my one on one chicken processing classes. One on one means just that. You and I work together to processes a live chicken. My goal with this class is to equip you to home process your own poultry. I typically start a small summer flock that is ready to process in June. I have a larger flock that is ready to harvest in September.
Here’s what you can expect when you sign up for this class:
You’ll show up to my farm, 83 W 8800 S. Spanish Fork, Utah a few minutes early if possible. (If you run into delays please call me. 801-210-0176.)
I will walk everyone through chicken processing from start to finish. We will get one of my meat birds from the pasture or holding area and the processing will begin. I will demonstrate each step for you then coach you through the steps on your bird. If you get stuck on a step, no worries. I will do that one task then hand things back over to you.
The steps are: killing, scalding, plucking, evisceration, final cleaning and packaging. You will do each step on your own under my watchful eye. If there is a step in the process you’re not comfortable with, no problem. I will do that step for you.
What to bring: Rubber boots or at least outdoor boots. An apron if available, hat and sunscreen and a small cooler.
What you will learn in this class:
Meat bird breeds
Recommended feeding and housing
Methods of dispatch (killing)
Hot water scalding, the process and recommended temperature
Plucking, both hand plucking and machine plucking
Evisceration process.
Useful organ meats including the feet. How to prepare for the kitchen
Aging you freshly killed bird
Professional freezer safe packaging
If you're ready to sign up, navigate to my website. https://www.utmeat.com/. About half way down you'll see available date next to the picture of the live chicken. Sign ups are below the class descriptions. If you'd like to do a two on one class with a friend or family member please call me. If I have enough chickens we can do it for an additional fee.
