Butchering Chickens: A Guide to Humane, Small-Scale Processing
AUTHOR | Danforth, Adam |
PUBLISHER | Storey Publishing (03/03/2020) |
PRODUCT TYPE | Paperback (Paperback) |
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.
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Product Format
Product Details
ISBN-13:
9781635861655
ISBN-10:
1635861659
Binding:
Paperback or Softback (Trade Paperback (Us))
Content Language:
English
More Product Details
Page Count:
176
Carton Quantity:
40
Product Dimensions:
6.90 x 0.50 x 8.90 inches
Weight:
0.80 pound(s)
Feature Codes:
Bibliography,
Index,
Price on Product,
Glossary,
Illustrated
Country of Origin:
US
Subject Information
BISAC Categories
Technology & Engineering | Agriculture - Animal Husbandry
Technology & Engineering | Agriculture - Sustainable Agriculture
Technology & Engineering | Reference
Dewey Decimal:
664.93
Library of Congress Control Number:
2019041928
Descriptions, Reviews, Etc.
jacket back
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.
- 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.
Show More
jacket front
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.
- 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.
Show More
publisher marketing
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.
Show More
Author:
Danforth, Adam
Adam 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's also worked as a butcher at Blue Hill and teaches home butchering workshops at the Stone Barns Center for Agriculture. Adam also works with individual farmers who are slaughtering animals for themselves, and because of that, he has a keen awareness of the needs of farmers, especially those who may be killing an animal for the first time. He lives in Brooklyn, New York.
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