This month: Rearing, slaughtering and dressing poultry
If you keep chickens or ducks for eggs, you’ve probably considered whether to also rear poultry for the table. Maybe you’ve thought about having turkeys or geese on your smallholding as an extra income for Christmas? If so, this course in beautiful rural Wiltshire teaches everything you could need to know.
Gwen Phillips has been a smallholder for more than 30 years and teaching these courses for the past decade. Now run from her farm on the edge of Salisbury Plain where she keeps about 100 layers, the day covers everything from the type of poultry to work with, breeding, hatching and raising through to the final killing and dressing of the bird for your family to eat, or for sale at your local market or farm shop.
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1975 And All That
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