Butchering Chickens: A Guide to Humane, Small-Scale Processing - Softcover

Danforth, Adam

Softcover

ISBN 10: 1635861659 ISBN 13: 9781635861655

Publisher: Storey, 2020

Synopsis

This step-by-step photographic guide teaches small-scale farmers and poultry raisers everything they need to know to safely and humanely slaughter and butcher chickens.

About this title

About the Author

Adam Danforth is the author of Butchering Chickens, Butchering Beef, and Butchering Poultry, Rabbit, Lamb, Goat, and Pork, which won both an IACP Award and a James Beard Award. Danforth trained at the professional meat processing program at SUNY Cobleskill, one of the only such programs in the United States, before going to work at Marlow and Daughters in New York City. He leads experiential workshops worldwide on butchery and meat science for venues such as the Stone Barns Center for Agriculture, the James Beard Foundation Chefs Boot Camp, Google, and the National Bison Association. Danforth also consults and provides education to restaurants including Eleven Madison Park, Gramercy Tavern, Bazaar Meat, The Perennial, and Maude. He is the American ambassador for the Butchers Manifesto and a board member of the Chefs Collaborative and the Good Meat Project. Danforth lives in Ashland, Oregon.

From the Back Cover

Expert Guidance for Taking Your Birds from Pasture to Freezer

Humanely slaughter and expertly butcher the birds you've raised so well. With Adam Danforth's comprehensive step-by-step manual, you will learn how to close the loop on poultry production so your birds will never have to leave the farm.

- Set up the right conditions for slaughter to reduce stress on your chickens and ensure scrupulously clean work areas.
- Select the right tools and learn the correct methods for slaughtering your birds safely and with consideration for their well-being.
- Butcher the carcass for the cuts you want, whether the standard eight pieces or more particular cuts, and learn how to use the entire bird, from the schmaltz to the feet, for full-flavor cooking.
- Package and freeze your meat to preserve quality, appearance, and freshness so that the chickens you raise and process yourself will nourish everyone they feed.

From a master teacher whose writing on butchering has won awards from the James Beard Foundation and the International Association of Culinary Professionals.

Edition details

• Publisher: Storey
• Publication date: 2020
• Language: English
• ISBN 10: 1635861659
• ISBN 13: 9781635861655
• Binding: Paperback
• Number of pages: 176