Forestry training manual for the Africa region: Session 20A : Chicken preparation

Forestry training manual for the Africa region

		Acknowledgements
		Trainee guidelines
		Training program overview
		Conducting the training program
		Presenting the sessions
		Words about transition
		Session 1 : Welcome, expectations, and evaluation criteria
		Session 2 : Special projects
		Session 3 : The forests of the world, peace corps' forestry goals, the individual volunteer's role
		Session 4 : Record keeping - group process
		Session 5 : Video tapes
		Session 6 : Agro-forestry data collection
		Session 7 : Feedback
		Session 8 : Flowers, seeds, the beginning
		Session 9 : Nutrition
		Session 10 : Non-verbal communication
		Session 11 : Germination
		Session 12 : Coping skills
		Session 13 : Basic site selection, planning & layout of a nursery
		Session 14 : Review of trainees' nursery plan
		Session 15 communication through illustration
		Session 16 : Soil preparation, seedbed sowing
		Session 17 : Individual interviews
		Session 18 : Reproduction by clippings and nursery review
		Session 19 : Introduction to extension
		Session 20 : Protection and record keeping (Insect collection)
		Session 20A : Chicken preparation
		Session 21 : The volunteers' role as an extensionist
		Session 22 : Tropical horticulture: care, tending and disease control
		Session 23 : Women in development - part I
		Session 24 : Team building
		Session 25 : Building and using a rustic transit
		Session 26 : Women in development - part II
		Session 27 : Working with groups as an extension worker
		Session 28 : Trees: identification & planting
		Session 29 : Lesson plan and use of visual aids in teaching
		Session 30 : The ugly American
		Session 31 : Catchments - sowing of seedlings into catchments
		Session 32 : Weekly interview
		Session 33 : Agro-forestry
		Session 34 : Community analysis introduction
		Session 35 : Soils
		Session 36 : Community analysis
		Session 37 : Irrigation
		Session 38 : Review of expectations - mid-way
		Session 39 : Problem analysis
		Session 40 : Soil erosion
		Session 41 : Species report - research demonstration
		Session 42 : Cultural values
		Session 43 : Wellbeing
		Session 44 : Field trip overview
		Session 45 : Agro-forestry reports
		Session 46 : Weekly interview
		Session 47 : Leave on week-long field trip
		Session 48 : Pesticides
		Session 49 : Review of field trips
		Session 50 : Resources
		Session 51 : Area measurement, pacing, compass use
		Session 52 : Compost heap - greenhouse construction - germination percentage
		Session 53 : Culture shock
		Session 54 : Range management
		Session 55 : Grafting and fruit trees
		Session 56 : Professional approaches to interaction with host country officials
		Session 57 : Project planning: goal setting
		Session 58 : Final interviews
		Session 59 : Ecology teams presentations
		Session 60 : Graduation

Session 20A : Chicken preparation

Total time 2 hours 30 minutes

Goals

- For the trainees to learn how to slaughter and clean a chicken.

Overview

Most of our trainees have never lived on a farm or been involved in the preparation of live food for human consumption. They will see animals being sold live in the markets and have no idea about the preparation. In this exercise they kill, pluck and gut a live chicken which is prepared for eating. In our ease the cook allowed us to keep our live chickens in his coop, furnished the equipment for preparation, watched the process but drew the line at letting the trainees into his kitchen to cook the chickens; that he did himself.

Exercise

1. Chicken Preparation

Materials

One live chicken per two trainees, large pot of boiling water for dipping chicken, one knife for each pair of trainees.

Exercise 1 Chicken Preparation

Total Time 2 hours 30 minutes

Overview

In this exercise the trainees kill, pluck and gut a live chicken which is then prepared for eating.

Procedures

Activities

1. The trainee for whom this is a special project takes care of the chickens upon their arrival. He is responsible for feeding and providing water for them. 2. The trainee consults with other trainees who have lived on farms and gets procedure posted on newsprint.

Time

3 to 4 days

Activities

3. The trainees are assigned to pairs and each pair is given a live chicken to process as follows:

A. Tie the feet together,

B. Slit the throat,

C. Hang upside down and desanguinate (drain out blood),

D. Dip chicken in boiling water to loosen the feathers,

E. Make incision at base of tail to bring forward along grain area to just under breast plate, F. Remove entrails (gut),

G. Wash chicken under cold water, cut off head and feet.

Time

2 hours

Activities

4. Chicken is prepared for eating and consumed at dinner that evening.

Time

30 minutes

Trainer’s Note: The cook prepared the chicken by cooking it in a vegetable-rice dish much as it would have been served in Africa.

This exercise needs a great deal of space outdoors and careful monitoring.