Adam Danforth

Butchering Chickens (eBook, ePUB)

A Guide to Humane, Small-Scale Processing

• Format: ePub

Produktbeschreibung

This step-by-step photographic guide teaches small-scale farmers and poultry raisers everything they need to know to safely and humanely slaughter and butcher chickens.

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Produktdetails

• Verlag: Storey Publishing, LLC
• Erscheinungstermin: 3. März 2020
• Englisch
• ISBN-13: 9781635861662
• Artikelnr.: 64262899

Autorenporträt

Adam Danforth is the author of Butchering Chickens, Butchering Beef, and Butchering Poultry, Rabbit, Lamb, Goat, and Pork, which won both an IACP Award and a James Beard Award. Danforth trained at the professional meat processing program at SUNY Cobleskill, one of the only such programs in the United States, before going to work at Marlow and Daughters in New York City. He leads experiential workshops worldwide on butchery and meat science for venues such as the Stone Barns Center for Agriculture, the James Beard Foundation Chefs Boot Camp, Google, and the National Bison Association. Danforth also consults and provides education to restaurants including Eleven Madison Park, Gramercy Tavern, Bazaar Meat, The Perennial, and Maude. He is the American ambassador for the Butchers Manifesto and a board member of the Chefs Collaborative and the Good Meat Project. Danforth lives in Ashland, Oregon.

Inhaltsangabe

Introduction
1 Gathering Tools & Equipment
2 Setting Up for Food Safety
3 Preparing for Slaughter
4 Slaughtering
5 Butchering
6 Packaging & Freezing
Acknowledgments
Bibliography
Resources
Glossary
Index
Metric Conversions