Oh I wanna come!! I live in Acton...been to antelope acres and would love to learn to process my own birds....been hatching my own eggs so on to the next step.Poultry Processing Party - February 23, 11 AM to mid-afternoon some time. Woo-hoo! OK, here we go again. My goal is to include a bunch of us in a mutual learning curve on chicken processing. This is Party #2. Here's the deal.
1. I can host a half-dozen or so people (families are just fine) to process their chickens. (We did five birds last time in an hour and a half, but time wasn't important to us. Learning was the big thing for us.)
2. Last time, we had a few chickens that were dropped off/donated a few days ahead of time so I pre-processed, then bbq'd for a post-process feast. Remember, you don't eat the chickens you process that day until they've spent a couple days in the fridge aging.
3. If you tell me ahead of time, we can meet in town if you want a chicken done ahead of time. I can do a couple so that we can put them on the bbq for a tasting party afterwards!
4. BOY, DOES age make a difference in bird eatability. I find that 5-6 months seems to be the best in terms of tenderness, especially in the dark meat. You will need to bring an ice chest with ice to bring home the birds you bring to process. If you own a sharp kitchen knife, feel free to bring it. I have some, and try to do a little sharpening.
5. SO IF YOU'RE INTERESTED, please pm me, so I can keep track of who is coming and give you directions. We had a lot of fun the first time, and I was sooo nervous to host. I'm no expert at this. I've processed less than 20 birds, but I feel pretty comfortable doing it. I REALLY need an RSVP, so that I don't get overwhelmed by this. More of a "me nerves" thing.
Richard in Neenach (I'm also over on the California Poultry People on FB, which is where this started. I believe three have already confirmed for this party.)