Meat Science Series: Poultry 101
October 17, 2019, 8:00 AM – 11:00AM
University of Maine in Orono, Hitchner Hall, Pilot Plant and Commercial Kitchen
COST: $35 per person; meal provided
Who should attend: Anyone wanting to learn more about poultry processing and cooking prep, as well as folks wanting information on raising their own meat chickens (broilers).
Join Chef Rob Dumas and Dr. Colt Knight for a hands-on class for poultry fabrication and cooking. Chef Rob will demonstrate how to breakdown chicken into various market forms to include:
- eight-piece bone-in chicken
- boneless chicken breasts
- boneless thighs
- Statler breasts
- prep of dark meat for sausage
- grinding of dark meat for a bulk sausage application
- samples for tasting
Each attendee will process 1 chicken and take it home with them.
Each attendee will have the opportunity to fabricate a whole chicken into the market form of their choosing with assistance from the instructors.
We will also cover basic cooking theory for dark meat and white meat. In addition, the fundamentals of stock making and rendering of fat for schmaltz will be covered.
Dr. Knight will discuss how to raise broilers on farm, and review results from a recent pasture poultry study conducted at the University of Maine.
Fully color-illustrated text book BUTCHERING (Poultry, Rabbit, Lamb, Goat, Pork) by Adam Danforth, $24.99, can be purchased from UMaine Extension Publications.
Directions and Parking Information will be sent to you via email upon registration.
Chef Rob brings 20 years of experience in the hospitality industry and is a Certified Executive Chef with the American Culinary Federation. Chef Rob has a diverse background ranging from cooking for the President and first family to teaching culinary arts and meat fabrication at the New England Culinary institute. His current work with Umaine allows him to focus on his passion for local and seasonal food while working as a resource to the state’s agricultural industries.
If you are a person with a disability and need an accommodation to participate in this program, please contact Melissa Libby Babcock at 207.581.2788 or email@example.com to discuss your needs. Receiving requests for accommodations at least 7 days before the program provides a reasonable amount of time to meet the request, however all requests will be considered.