Description

This is the second part of our Chicken Series, and we will demonstrate how we butcher and process a chicken for the best flavor and texture possible. This will include a live slaughter, evisceration station, what we save and how we utilize every part of the bird possible, aging and brining the meat, and how to quickly and easily break down a whole chicken into parts for easier freezing and use. We will also share how we make broth and our broth recipe.