- Get Our Free Newsletter!
- For more than 130 years, GRIT has helped its readers live more prosperously and happily while emphasizing the importance of community and a rural lifestyle tradition.
- Subscribe Today!
How do you make the most out of your chicken flock? Matthew Wilkinson shares his thoughtful and practical perspective on the difficult task of processing your chickens. Early Foraging Lessons In middle school, I was obsessed with the book Stalking the Wild Asparagus by Euell Gibbins. I’d rush home from school, grab the book, and […]Read more »
Learn Meredith Leigh’s method of butchering a chicken carcass into 8 pieces. Chicken Butchery Chicken is a great place to hone your cutting skills. We’ll cover the standard, eight-piece cut, and offer a slight variation, which will come in handy when you’re frying chicken. Wings Begin by removing the wings. Stretch the wing as far […]Read more »
Knowing the anatomy of poultry can help you butcher more efficiently. Learn about the placement and processing of gizzard, crop, perineal gland and other internal poultry organs. How to Begin Before attempting to slaughter or butcher an animal, you must perform enough preliminary research to ensure that the work you do is efficient and humane. […]Read more »
Matthew Wilkinson shares the early lessons he learned about raising and processing chickens. That Initial Excitement As soon as my daughter had blown out her fifth year birthday candles, I saw my opportunity. I approached my wife, knowing she was in a weakened state from this joyous celebration. I did not hesitate however, blurting out […]Read more »
College Farms are training grounds for students who want to learn about farm management, from small organic operations, to large industrial farms. C.J. Walke is the manager of Peggy Rockefeller Farms, part of The College of the Atlantic in Bar Harbor, Maine. He shares with us the history of the farm and specifics of its […]Read more »
Part Two of a two-part series on butchering chickens Read Part One Our morning started early on the day of butcher. After breakfast and some coffee we were eager to get started. I think we were most interested in getting past the actual act of dispatching birds. That would be no fun for anyone […]Read more »
First of a two-part series on butchering your chickens. Read Part Two As we prepare to butcher I am getting excited over the prospect of putting meat in our freezer. The flock is in desperate need of being thinned out after this spring’s incubator hatch. With 31 birds, three of them being young turkeys, […]Read more »