Learn how to process your own Backyard Chickens. Chicken Processing will teach students how to humanely process their own meat birds for the freezer. This course will be taking place in a farm setting, and will be offering practical hands-on experience with meat birds.
This course will cover: meat bird varieties and the differences at the table, the development and care for meat birds, recognizing key signs of a healthy bird, effective, clean and humane processing for meat including learning how to scald, pluck and eviscerate the bird. Students will learn to recognize heart, liver, gizzard and how to prepare meat for packaging and the freezer.
While we recognize this class is not for everyone, we feel it’s an extremely important and valuable skill for helping students become more self-reliant and to promote local food.
This course is taking place at Iron Kettle Farm at 257 Cold River Road in Walpole NH, students should be dressed accordingly (sturdy shoes, work clothes).
The Instructor for this class is Kelly Nash. Kelly is a single-mother of two boys, self-taught Homesteader, Goat Farmer, Soap Maker, Educator and Certified Yoga Instructor, has been living in the Monadnock area all her life. Passionate about sustainability, the mind-body connection and our spiritual connection to Mother Earth, she’s committed to sharing her knowledge and helping others live more deliberately. A committed “Do-It-Yourself-er”, Kelly’s homesteading skills include breeding and raising livestock, making kefir and kraut, processing meat (start to finish) milking goats and cows, cheese and yogurt making, hoof trimming and administering medicinals, and making a variety of homemade items such as elderberry tinctures, pork sausage, flower and berry wine and much more.