one-day course

keeping chickens for meat

location: Templecombe, Somerset

This course is led by Sally Morgan who has kept poultry for 16 years. Many people keep chickens for eggs, but keeping them for meat is just as easy.  Once you taste traditionally raised chicken meat you will never want to buy a supermarket chicken ever again!

During the morning you will learn about the different breeds that are suitable for meat - some of which are dual purpose, for eggs and meat - plus where to buy day-old chicks, how to look after them,  housing, pens, water supply, fencing, predator control, food, disease etc. We will also look at keeping the dual purpose breeds - raising hens for eggs and cockerels for meat.

After lunch we demonstrate how to slaughter a chicken and pluck it. Then everybody has a go at eviscerating a chicken and preparing it for the table.

Chicken meat can be used in many ways so we will demonstrate how to cure and smoke a chicken breast and make chicken liver pate.

Included in the course fee is a oven-ready chicken to take home, course notes, light lunch and all refreshments.

dates: see 'book online' below


more on poultry

how to book:

  

if you can't open the booking form, you need Acrobat Reader - it's free
arrive:
  
around 9.30 for a 10am prompt start
depart:
  
after the course finishes at 5pm
directions:
  
sent with booking confirmation
what to bring:
  
work clothes; pen and notebook
let us know:
  
if you have any special needs
price:
  
£75; £65 for 2nd or subsequent people
Refundable up to two weeks prior to course (minus £30 admin fee)
No refunds for cancellations within two weeks of course
lunch:
  
a light lunch is provided
car sharing:
  
visit our car sharing forum to offer or request a lift
 

 

 

 


a poulet bronze dressed - the final product ready for the oven

 

 

 


Mastergris - a French meat chicken

 

 

 


the venue is a 100-acre organic farm on the edge of the Blackmore Vale in Somerset