Tuesday, September 1, 2015

Poultry Dispatch, Pluck & Gut Course

I headed back to Wales this weekend to run another Poultry Dispatch, Pluck & Gut course. I started doing them about 5 years ago now after friends asked me to show them how to prepare excess cockerels for the table and it's grown from there.

We drove down on Sunday and stayed in an awesome little cottage - the previous tenant was a vet and the landlords dad was a vet, which was a nice little coincidence.
The course was held at Denmark Farm Conservation Centre just outside Lampeter which was a great venue.
I had eleven attendees, so one of the biggest courses yet, who all dispatched two chickens, learnt how to dry and wet pluck, skin and joint a bird and then how to gut them. 
They take the second bird home un-eviscerated to hang and practice the gutting process again.

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