Poultry With Pride
Country Smallholding|December 2017

This month: Rearing, slaughtering and dressing poultry

Kim Stoddart
Poultry With Pride

If you keep chickens or ducks for eggs, you’ve probably considered whether to also rear poultry for the table. Maybe you’ve thought about having turkeys or geese on your smallholding as an extra income for Christmas? If so, this course in beautiful rural Wiltshire teaches everything you could need to know.

Gwen Phillips has been a smallholder for more than 30 years and teaching these courses for the past decade. Now run from her farm on the edge of Salisbury Plain where she keeps about 100 layers, the day covers everything from the type of poultry to work with, breeding, hatching and raising through to the final killing and dressing of the bird for your family to eat, or for sale at your local market or farm shop.

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Diese Geschichte stammt aus der December 2017-Ausgabe von Country Smallholding.

Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.

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