Micro-Farmer & Master Food Preserver Jollen Gibbs leads Slow Food LA in a hands-on poultry processing and butchering workshop with birds raised on her La Habra Heights ranch, Barley’s Farm. You will learn how to humanely kill, de-feather, and process a chicken cleanly and efficiently.
*This event is being offered by Slow Food LA in accordance with Slow Foods USA 2nd Annual Slow Meat Campaign*
Saturday, June 6
$50 – Includes farm raised and hand-processed chicken
$80 – Includes an Annual Membership to Slow Food USA and a farm raised and hand-processed chicken
2425 Panchoy Place
La Habra Heights, CA 90631
You will leave the workshop with practical skills, self-confidence, and a chicken to take home. If you wish to purchase an additional cleaned and processed chicken (or a heritage breed turkey) they are available. ***Supplies are limited.*** The Farm stand will be open and sells wonderful local and sustainable product, such as, farm-raised lamb, eggs, honey, organic oranges, artisan bread & more.
::BONUS:: If you’d like to arrive in advance of the workshop (8:15 a.m.) you will be treated to a farm tour where guests can feed all the new baby pigs, goats, sheep, chickens & turkeys. There are goats to milk and bee hives to check out!::
Enrollment is limited to 18 participants and spaces have filled up fast in the past.
This workshop happens rain or shine. We’ll be working outdoors so please dress appropriately. It will also be somewhat messy so wear your “grubbies” and work shoes. Each participant should bring:
– a food-safe, clean bucket for processing purposes
– a cooler with ice, to safely transport raw meat
– 3 extra large ziplock, or other food-safe plastic bag
– cloth rags or paper towels
– a large, well-scrubbed cutting board
– a ***freshly sharpened*** high quality paring knife: 3.5 inches, plain edge blade (not serrated); the blade should be robust, not flimsy. Name brand knives are recommended (Wüsthof, etc.)
***Slow Food LA can help provide extra equipment if needed so please make arrangements with them – snail firstname.lastname@example.org***
It’s fairly common for participants to bring the wrong kind of knife, or knives that are not professionally sharpened. To avoid distress, please visit the example paring knife page below to see the recommended knife type and visit your local farmer’s market or Sur le Table store to have your knife professionally sharpened. You will be glad you did.
Example paring knife: http://www.chefknivestogo.com/paringknife.html