Well, I have dropped the ball on finishing the chicken series with a post dedicated to broilers (meat birds). I think I will finish that after the first week of November. We have more pressing things to discuss.
First, Salt Fork Farms will have fresh chicken to offer on October 23nd, and this day ONLY! We will be taking our final round of broilers to Greene for processing. Before we put the birds in the freezer for the winter deep freeze, we want to offer you all the chance at fresh birds. Eric and J will be back from Greene in the early afternoon, and we will be at the farm with fresh birds for you!
Second, we have been asked by many of you, how do you butcher a bird? We are willing to offer an afternoon in bird processing. We will teach you how to slaughter and dress your own bird. We are able to accommodate 10 individuals at a time. The cost will be $30/person, and you will go home with your own fresh Salt Fork Farm chicken. We have not set a date yet, as we will need to see about interest.
If you are interested in either of these opportunities, we ask that you contact us at firstname.lastname@example.org before the 22nd of October. Just let us know if you are interested in fresh chicken or learning how to process a bird. We need this information as we will need to know how many live birds to hold back from the October 23rd processing, and how many fresh birds to keep out of the freezer.
Fresh chicken will be available at the farm for one day only: October 23rd, in the afternoon.
Finally, we are also willing to hold a class in how to break down a whole chicken into pieces. This would mean both cooking a bird and walking you through the process of how to take the bird apart afterwards, and/or cutting it up into parts before cooking. These classes will likely be in the winter. We will keep you posted on that!
Thank you all for your continued support.