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Butchering Chickens: A Guide to Humane, Small-Scale Processing
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About Butchering Chickens: A Guide To Humane, Small-Scale
Product Description The space, setup, and equipment required to raise and process poultry are minimal when compared to other types of livestock, which is part of what makes chickens such an appealing choice for small-scale meat producers. Expert butcher and teacher Adam Danforth covers the entire slaughtering and butchering process in this photographic guide specifically geared toward backyard chicken keepers and small-farm operations invested in raising meat responsibly. With step-by-step photos, detailed instructions, and chapters dedicated to necessary tools and equipment, essential food safety measures, how to prepare for slaughter and process the birds quickly and humanely, how to break down the carcasses into cuts, and how to package and freeze the cuts to ensure freshness, this comprehensive handbook gives poultry raisers the information they need to make the most of their meat. 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. 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.
