{"id":7300,"date":"2019-09-04T14:51:13","date_gmt":"2019-09-04T18:51:13","guid":{"rendered":"https:\/\/extension.umaine.edu\/livestock\/?page_id=7300"},"modified":"2019-10-17T11:01:56","modified_gmt":"2019-10-17T15:01:56","slug":"meat-science-series-poultry-101","status":"publish","type":"page","link":"https:\/\/extension.umaine.edu\/livestock\/meat-science-series-poultry-101\/","title":{"rendered":"Meat Science Series: Poultry 101"},"content":{"rendered":"<h3><strong>October 17, 2019, 8:00 AM \u2013 11:00AM<\/strong><br \/>\n<strong>University of Maine in Orono, Hitchner Hall, Pilot Plant and Commercial Kitchen<\/strong><\/h3>\n<h4><strong>COST: $35 per person; meal provided<\/strong><\/h4>\n<h3><span style=\"color: #ff0000\"><b>Workshop Cancelled<\/b><\/span><\/h3>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-7304\" src=\"https:\/\/extension.umaine.edu\/livestock\/wp-content\/uploads\/sites\/36\/2019\/09\/chicken-meat-pixabay-300x200.jpg\" alt=\"boneless, skinless chicken meat\" width=\"300\" height=\"200\" srcset=\"https:\/\/extension.umaine.edu\/livestock\/wp-content\/uploads\/sites\/36\/2019\/09\/chicken-meat-pixabay-300x200.jpg 300w, https:\/\/extension.umaine.edu\/livestock\/wp-content\/uploads\/sites\/36\/2019\/09\/chicken-meat-pixabay-768x512.jpg 768w, https:\/\/extension.umaine.edu\/livestock\/wp-content\/uploads\/sites\/36\/2019\/09\/chicken-meat-pixabay-1024x683.jpg 1024w, https:\/\/extension.umaine.edu\/livestock\/wp-content\/uploads\/sites\/36\/2019\/09\/chicken-meat-pixabay-105x70.jpg 105w, https:\/\/extension.umaine.edu\/livestock\/wp-content\/uploads\/sites\/36\/2019\/09\/chicken-meat-pixabay-317x211.jpg 317w, https:\/\/extension.umaine.edu\/livestock\/wp-content\/uploads\/sites\/36\/2019\/09\/chicken-meat-pixabay-423x282.jpg 423w, https:\/\/extension.umaine.edu\/livestock\/wp-content\/uploads\/sites\/36\/2019\/09\/chicken-meat-pixabay-634x423.jpg 634w, https:\/\/extension.umaine.edu\/livestock\/wp-content\/uploads\/sites\/36\/2019\/09\/chicken-meat-pixabay-846x564.jpg 846w, https:\/\/extension.umaine.edu\/livestock\/wp-content\/uploads\/sites\/36\/2019\/09\/chicken-meat-pixabay-951x634.jpg 951w, https:\/\/extension.umaine.edu\/livestock\/wp-content\/uploads\/sites\/36\/2019\/09\/chicken-meat-pixabay-1268x845.jpg 1268w, https:\/\/extension.umaine.edu\/livestock\/wp-content\/uploads\/sites\/36\/2019\/09\/chicken-meat-pixabay.jpg 1920w\" sizes=\"auto, (max-width: 320px) 85vw, (max-width: 768px) 67vw, (max-width: 1024px) 62vw,300px\" \/>Who should attend:<\/strong> Anyone wanting to learn more about poultry processing and cooking prep, as well as folks wanting information on raising their own meat chickens (broilers).<\/p>\n<p>Join Chef <a href=\"#Rob-Dumas\">Rob Dumas<\/a> 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:<\/p>\n<ul>\n<li>eight-piece bone-in chicken<\/li>\n<li>boneless chicken breasts<\/li>\n<li>boneless thighs<\/li>\n<li>Statler breasts<\/li>\n<li>spatchcocking<\/li>\n<li>prep of dark meat for sausage<\/li>\n<li>grinding of dark meat for a bulk sausage application<\/li>\n<li>samples for tasting<\/li>\n<\/ul>\n<p>Each attendee will process 1 chicken and take it home with them.<\/p>\n<p>Each attendee will have the opportunity to fabricate a whole chicken into the market form of their choosing with assistance from the instructors.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>Fully color-illustrated text book BUTCHERING (Poultry, Rabbit, Lamb, Goat, Pork) by Adam Danforth, $24.99, can be purchased from <a href=\"https:\/\/extensionpubs.umext.maine.edu\/ePOS\/form=robots\/item.html&amp;item_number=1107&amp;store=413&amp;design=mbl\">UMaine Extension Publications<\/a>.<\/p>\n<p>Directions and Parking Information will be sent to you via email upon registration.<\/p>\n<hr \/>\n<p><strong><a id=\"Rob-Dumas\"><\/a>Rob Dumas Bio<\/strong><\/p>\n<p>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\u2019s agricultural industries.<\/p>\n<hr \/>\n<p><em>If you are a person with a disability and need an accommodation to participate in this program, please contact\u00a0<\/em><em>Melissa Libby Babcock at 207.581.2788 or <a class=\"Yh1nIb asUmFb AL18ce\" href=\"mailto:melissa.libby1@maine.edu\" target=\"_blank\" rel=\"noopener noreferrer\" data-tooltip=\"From user's organization profile\" data-tooltip-position=\"top\">melissa.libby1@maine.edu<\/a> <\/em><em>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.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>October 17, 2019, 8:00 AM \u2013 11:00AM University of Maine in Orono, Hitchner Hall, Pilot Plant and Commercial Kitchen COST: $35 per person; meal provided Workshop Cancelled 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 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-7300","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Meat Science Series: Poultry 101 - Cooperative Extension: Livestock - University of Maine Cooperative Extension<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/extension.umaine.edu\/livestock\/meat-science-series-poultry-101\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Meat Science Series: Poultry 101 - Cooperative Extension: Livestock - University of Maine Cooperative Extension\" \/>\n<meta property=\"og:description\" content=\"October 17, 2019, 8:00 AM \u2013 11:00AM University of Maine in Orono, Hitchner Hall, Pilot Plant and Commercial Kitchen COST: $35 per person; meal provided Workshop Cancelled 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). 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