Meat Bird Workshop with Chris Byers

Meat Bird Workshop with Chris Byers
Near Glendale Ave & 11th Street
(we’ll email you exact address when you RSVP)
15 participants total
Requested donation: $10 (Cash or check only)

Preparing your own birds for dinner:
Have a chicken, duck, turkey ready for dinner but not sure of the next step? If you are interested in raising birds for the table and not sure if this is a project for you this is the class to find out. You will learn how to humanely slaughter your birds and dress them out, including plucking and eviscerating them. This will be a real time demonstration of proper techniques and answers for your questions.
We will be slaughtering 2 ducks that have volunteered their lives for this class.

Course outline for bird butchering class:

Chris will first cover the basic vocabulary we will be using for the class, and explain the steps of killing and eviscerating a bird, as well as cover some of the minor differences dressing different birds (waterfowl versus non-waterfowl).

He will show how we are going to use the different tools and equipment, and ask everyone to honor the bird in whatever way they are comfortable with.

He’ll then prepare, kill and “bleed out” the first animal, followed by scalding and then plucking the bird. He’ll show how to pluck by hand and then use mechanical plucker.

Once all birds are plucked, he’ll show where to make the first cuts and how to separate internals from what we are keeping in the neck area, removal or loosening of crop.

He’ll show removal of oil gland on tail, and the first cut at top of vent, and how to open the bird. Then is the removal of viscera, finish dressing, removal of feet, followed by cooling the bird in ice water.

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Comment by Chris Byers on November 8, 2009 at 4:04pm

Thank you Jane, all of the wonderful support I received from you and all that attended it was greatly appreciated. It is always a sober moment for me but a needed one we all need to face, even if we let someone else perform the deed, thanks.

Comment by Jane Doyle on November 8, 2009 at 11:32am

This class was great, everyone. I mean, no one, including Chris, enjoyed killing the ducks. However, the way he showed us to do it was very quick and merciful. Chris is just a really neat guy! Thanks to him, I feel very comfortable harvesting my future meat chickens now. Even so, I will be attending the meat chickens class the Guild will be holding too (s/b in December), but on the principle that I can always use more teaching!

Comment by Yumiko on November 7, 2009 at 2:25pm

Sorry this is very last minute, but I had to leave town on an emergency and am not able to attend.

Comment by Erin on November 7, 2009 at 8:40am

So sorry, but I have to cancel for today. The flu has hit our house. I can't see the RSVP box at the top to change my attendance status. Have fun everyone!

Comment by Dana on November 6, 2009 at 1:53am

I really wanted to come to this but I have to work that day. Hope there is another one soon. Thank you!

Comment by Chris Link on November 3, 2009 at 5:33pm

My Fiance will be coming as well.

Comment by Liz & Dan on November 3, 2009 at 2:40pm

The Guild will DEFINITELY have another butchering class(es). People have been requesting this class for a long time and in fact we have a 'member' in Cave Creek who is raising a batch of broilers specifically to have a butchering class. We'll post more info as we have it.

Comment by Chris Byers on November 2, 2009 at 7:53am

The address for the class will be sent this week as I understand and we will cover all the different methods for birds.

Comment by Janine on November 1, 2009 at 8:47pm

Hey Chris, some friends of mine who had a farm with chickens and ducks, said for the duck, to cut off it's head, let it drain, scald it, pull out all the feathers I can, dip it into paraffin, lightly, and use a butter knife to scrap off the rest of the feathers. whaddya think?

Comment by Jane Doyle on November 1, 2009 at 6:37pm

I haven't received the exact address for this yet Chris, please let me know when you get a chance. Thanks!

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