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Chicken Processing Class at Easter Egg Acres

  • Sep 14, 2013 · 8:00 AM
  • Easter Egg Acres

Easter Egg Acres is offering chicken processing classes in September.  Three dates are available:

Wednesday, Sept. 11 (This date has been canceled due to a delay in delivery of the chicks)

Saturday, Sept. 14

Wednesday, Sept. 18

Wednesday, Sept. 25

The cost is $50 per person and you'll come home with a ready-to-cook chicken.  Space is limited, so contact Marilan soon if you'd like to take the class!


*** You must contact Marilan to sign up! ***

See the details below ...


Many of you asked for it now you got it! We are putting together a Chicken Processing Class on September 11, 14, and 18th. There are six slots available for each day of class. The class is ALL DAY 8-4 with an hour lunch break. We will provide BBQ Beef on a bun, a relish tray and drinks. If you would like to bring a side dish that would be great. The price of the class includes a chicken you will take home with you ready to be cooked (a $20 value).

Please contact Marilan Luttrell at[masked] for reservations. Please call or email [masked] to confirm your reservation. You can pay at our paypal site on - Classes page. Or by snail mail if you prefer. You spot will not be held without payment and there are no refunds unless the event is canceled.

ABSOLUTELY NO ONE UNDER 18 ALLOWED. This is hands on live chicken to package ready to cook process.

The class will be broken down into stations and you will learn start to finish how to (Station 1) catch, kill, bleed, (2) scald, pluck, (3) wash, eviscerate, salvage innards and clean the gizzard, (4) runner to and from outside to inside, (5) Bag making, cutting the meat, sealing the vacuum seal bags, (6)assisting in inside storage and freezing. Each student will have an instructor to show them their work to start but you will be doing the work, and lots of it. We try to process 30+ birds a day. Unlike many classes you will be proficient in how to process birds at home. Many times I have taken a class only to decide once I want to try it at home I still don't feel comfortable about doing it alone. This will not be the case here. You will have plenty of time to learn each part and do the actual work. You will also have plenty of time with your instructor to ask questions and learn about the equipment needed to raise, feed, and process the birds. We are here to make sure you can do this at home for your own families and know exactly where your chicken came from.

Space is available on all three days. September 11, 14, 18th. Get your spot today to learn something you can use the rest of your homesteading life. Please feel free to share this with anyone or any group you think would be interested in this class. Remember too if I invited you, it might be because you know people interested, I understand many of you aren't, but Thanks for sharing!

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  • Leslie M.

    I feel like I need to do this, Marilan/Bonnie, even though I don't have chickens and it makes me feel kinda sad. ;) But I feel like I should know how, why, and from where the chicken I eat comes from. So sign me up for the class on the 14th and don't let me wuss out.

    2 · July 11, 2013

    • A former member
      A former member

      No way I will be doing this. I'm actually leaving this group because this is too horrifying. Leslie, i think its awesome you want to see where your food comes from. If you can't do this think about why and then think about joining our veggie group:) peace

      July 13, 2013

    • Colene

      I applaud your open-mindedness, Leslie! I avoid eating meat but whole-heartedly support the COMPASSIONATE raising and slaughter of some animals (I will never support raising or killing predators for food, etc.). KUDOS to folks who are willing to learn this process and take responsibility for knowing how we "get" meat, rather than blindly consume without regard for the living, breathing creature it once was. Right now I am "wussing out", but agree that it's very valuable information and a good skill to have!!!

      August 29, 2013

  • A former member
    A former member

    Saturday class

    July 24, 2013

  • A former member
    A former member

    No way I will be doing this. I'm actually leaving this group because this is too horrifying not to mention super sad.

    July 13, 2013

  • Marilan L.

    Bonnie Simon has graciously offered to be one of my inside instructors for cutting and packaging and we all know how awesome she is at teaching. Thanks Bonnie! It's quite an experience and actually fun to spend time with like minded people and caringly harvest our food.

    1 · July 11, 2013

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