Butchering Chickens Book
- By Adam Danforth
- Paperback: 176 pages
- 6.8"L x 0.5"W x 8.9"H
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.
- Elect 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.