31st Oct 2011
May I take the opportunity to thank you for the meat chickens course. Both Jean and I feel confident that when we raise our own birds for the table next season that we'll be confident and capable of dealing with them humanely and efficiently. We were also delighted with the book, which reminded us exactly the order in which things needed to be done when we came to drawing the two birds that we'd plucked.
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Courses and Events
We run Kill, Pluck, Gut and Bone courses, which are very hands on and much better than the very descriptive title sounds. If you are considering keeping meat chickens, then this course is a must. You will take home two chickens, one of which you will have boned ready to stuff and roll. Remember to plan your stuffing for a really special meal. The other chicken will be plucked ready for you to gut at home to reinforce what you have learnt.
All the course and event details can be found by clicking on the links on the left hand side.