Learn to raise, process, prepare poultry in UMaine Extension workshop
University of Maine Cooperative Extension will present a hands-on workshop about raising, processing and preparing poultry 8–11 a.m. Oct. 17 at UMaine’s Pilot Plant and Commercial Kitchen in Hitchner Hall.
“Poultry 101” explores how to prepare a whole chicken in a variety of market cuts, basic cooking theory for poultry and stock, and how to raise meat chickens. Each participant will process one whole chicken to take home.
Instructors are Colt Knight, UMaine Extension livestock specialist and assistant professor; and Robert Dumas, UMaine food science innovation coordinator, facility manager for the School of Food and Agriculture, and certified executive chef.
The $35 per person fee includes lunch; online registration is required. The optional text, “Butchering Poultry, Rabbit, Lamb, Goat and Pork” by Adam Danforth, can be purchased from UMaine Extension Publications. For more information or to request a reasonable accommodation, contact Melissa Babcock, 581.2788, melissa.libby1@maine.edu. More information also is online.
This is one in a series of planned UMaine Extension “Meat Science” workshops. The next in the series, “Barbeque 101,” is scheduled for Nov. 7.