Join the COA Food and Farming Workshop Series to learn how to safely and humanely harvest chickens and prepare them for cold storage or cooking.

In this workshop, participants will review the safety and cleaning protocols of the Maine 1000-bird exemption processing license, talk about humane slaughtering and handling techniques, and work through processing whole organic birds through scalding, plucking, evisceration and bagging. Participants will go home with a fresh whole organic chicken.
Participants should wear closed-toe waterproof shoes (ideally boots), long pants, clothes that can get messy, and layers appropriate to the weather. Please bring water and a bagged lunch.

Registration fees are offered on a sliding scale and are payable at the Peggy Rockefeller Farm Shopify Site or by cash or check.