| Forestry training manual for the Africa region |
Total time 2 hours 30 minutes
- For the trainees to learn how to slaughter and clean a chicken.
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.
1. Chicken Preparation
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
In this exercise the trainees kill, pluck and gut a live chicken which is then prepared for eating.
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.
3 to 4 days
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.
4. Chicken is prepared for eating and consumed at dinner that evening.
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.