How to butcher chickens ethically

Ranch Alacrity hosted a humane poultry butchering seminar in April for a group of young chefs-to-be.  "It really is a lost art, as is almost all butchering," said Titus Blackwood, who demonstrated de-feathering and dressing out.  "There is a resurgence of young chefs learning the art," she added, before explaining that humane butchering is ethical and results in tastier meat.

Titus was joined by Kristin Mahony and Jared Ligouri, who helped teach the seminar for Chef Rick Kangas' poultry class at Colorado Mountain College - Edwards.  Titus described the process of "ethically dispatching" the poultry as follows:

The young chefs took to the process quickly, showing great respect for the animals and a good work ethic.  One former vegetarian commented that he would have found the butchering process appropriate even before he began eating meat again.  Titus noted, "It was very clear to him that our birds had a wonderful healthy life and a humane death.  He still opted out of the dispatch, but he was a meticulous butcher."

"The students thanked me for bringing them out," wrote Chef Kangas, and went on to add that the seminar "will be an experience they will have all their lives and all their cooking careers.  If they weren't before, they are now part of the [Slow Food & Locavore] "movement" for sure!"

If you're within driving distance of Vail, Colorado, or are in the Eagle Valley and would like to learn how to get started in poultry-keeping and/or how to dispatch your birds humanely, please contact Titus Blackwood: 970-926-0345 or titus@llwa.org.

Photo credit goes to Titus Blackwood.