Sounds like a good class to take. Make sure you're doing it correctly. Any idea of when they're having some more of those classes in the future??So yesterday I took a class called Chicken Butchering 101. I've started getting my feed again at a farm in Superior Township that Raz originally mentioned--they run a sort of buying cooperative and you can sign up to get organic chicken feed, for less than organic runs at the local feed mill ("Belle Ami Farm: Our Handmade Life"). They also teach various homesteading classes, some through Washtenaw Community College, and some on their own. They have classes in soap making and bee keeping and backyard chicken keeping--and chicken butchering. As a few of you may unfortunately remember, I had to cull a rooster last year and it did not go well, due to my lack of experience. So I signed up for the class to get some actual hands-on instruction.
It's a very thorough class and as hand-on as you want it to be (one participant was a little too woozy to do anything to watch, everyone else processed one or more chickens from live chicken to bagged for the refrigerator). Very complete explanations. The instructor has both extensive backyard farming and chef experience, and also interest in seeing that the experience minimizes stress to the birds. He also has a lot of good suggestions about making processing more efficient.
All that said, it's not an inexpensive class to take. If you wanted to learn this stuff and knew someone who was butchering their own birds, signing up as free labor would be a good way to go. But if you didn't have that but wanted to butcher your own meat birds, this would definitely give you a good start--better than reading about it or even watching videos.
I myself at this point have no desire to raise birds for meat. But at some point I am going to have to cull another bird for health reasons, or because I have too many roosters. I still don't feel great about it. But I feel a little better than I did yesterday.