Oct 26, 2024 - October 26, 2024(9am - 4pm)

Chicken Butchering

Taught by: Ray Ramsey and Tyler Allen

Come learn this essential agricultural skill that is vital to any homesteaders practice. This workshop is also for the culinary enthusiast or for anyone who just wants to know where and how their food comes to them when it’s locally harvested and humanely handled. In this hands-on class students will learn the basic skills of processing their own birds. You will leave with one 5 – 6 lb. packaged bird to take home. No prior knowledge is necessary to take this workshop. Taught by Sanborn Mills Farm Manager, Ray Ramsey with assistance from staff members Jenn Merrill, Tyler Allen, and Lars Prillaman.

 Skills and Techniques:

  • Slaughtering
  • Scalding
  • Plucking
  • Eviscerating
  • Butchering
  • Packaging


Materials Fee: Covered in the cost of the workshop

Special Tools or Equipment: Boning knife if you have one and apron. Dress for the weather.

Workshop Policies: Please be sure to read our policies before you register for a workshop which can be found here Workshop Policies

Workshop Fee: $145.00

8 in stock

(please choose all meals if you are staying on campus.)
We ask students to purchase a meal plan. Our chef can accommodate most dietary needs so please note any restrictions you want us to be aware of on the checkout page.
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