Chicken Processing

In response to more small farmers and homesteaders raising poultry to meet increasing demands for locally-raised meats, we’re offering “Poultry Production and Processing”, small, intensive workshops giving new or inexperienced poultry producers and processors an in-depth view of the poultry production, handling, slaughter, and breakdown process. 

chicken

Who (is perfect for this class):

      • aspiring backyard chicken farmers
      • small-scale producers
      • consumers interested in understanding chicken processing

Where (will it be held):

  • Cherry Grove Farm: 3200 Lawrenceville Road – check in at the farm store

How Much (does it cost): 

  • $70 – Participant (chicken provided) – 
  • $50 – Participant (BYO chicken – ONE chicken per person)
  • $40 – Watch and observe (no handling of birds or tools)

Register here, and call 609-895-1502 to book your private instructional session with our farmer (minimum of two participating students).

Class Guidelines
  • Please wear dark, washable clothing
  • If you are participating with a farm- or self-provided chicken, you must bring a cooler WITH ICE, in which to bring your chicken home.  
Bringing your own chicken?
  • Please do not feed your chicken after 8 pm the night before class (water is ok)
  • Your chicken must be contained in a cage or carrier tall enough for the chicken to stand (NO BAGS – we are humane to our birds, and we expect you to be, too)

While we do our best to keep our students safe, keep in mind that roosters have sharp spurs, and we will be using sharp knives; we are not liable for any injuries to students.  


1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens
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