Processing Poultry at Home
Abstract
With hot water for scalding, ice water for chilling and a sharp knife, poultry can be processed at home for dressed poultry shows or home consumption. This publication discusses facilities and equipment, New York dressing, evisceration, chilling, packing and skinning.
Description
12 pp., 47 photosCollections
Citation
Davis, Michael (2006). Processing Poultry at Home. Available electronically from https : / /hdl .handle .net /1969 .1 /87676.