Camas
Hatching
- Apr 24, 2015
- 1
- 0
- 7
Hi Folks,
Just wanted to let you all know that the Portland Meat Collective has a chicken slaughter class coming up on May 16! This is a great class for those of you just starting out raising meat birds. It's also a great class for the backyard chicken owner who wants to know how to humanely slaughter their bird should it become necessary to do so.
In this course, our instructor, Levi Cole, teaches each student how to kill their own rooster or hen (provided by a local farm), and then how to butcher it in preparation for making coq au vin (for roosters) or poule a pot (for hens), both traditional, French stews slow-cooked over a low flame for hours. Students will enjoy homemade chicken liver pate and other bird-inspired fare and they’ll go home with a traditional recipe for coq au vin and poule au pot. Students are welcome to bring their own birds or we can provide one. Here's the link. We've still got a few spots left. Hope to see some of you there!
-Camas Davis
Owner, Portland Meat Collective
Just wanted to let you all know that the Portland Meat Collective has a chicken slaughter class coming up on May 16! This is a great class for those of you just starting out raising meat birds. It's also a great class for the backyard chicken owner who wants to know how to humanely slaughter their bird should it become necessary to do so.
In this course, our instructor, Levi Cole, teaches each student how to kill their own rooster or hen (provided by a local farm), and then how to butcher it in preparation for making coq au vin (for roosters) or poule a pot (for hens), both traditional, French stews slow-cooked over a low flame for hours. Students will enjoy homemade chicken liver pate and other bird-inspired fare and they’ll go home with a traditional recipe for coq au vin and poule au pot. Students are welcome to bring their own birds or we can provide one. Here's the link. We've still got a few spots left. Hope to see some of you there!
-Camas Davis
Owner, Portland Meat Collective
