This will be a butchering class on the American Bresse chicken. This chicken will be partially finished the French way with fermented corn feed in raw milk, but the chickens will still have access to sunlight. Prior to the class will be a short tour of the farm. We will go over the preparation for the processing, dispatch station, scalding, plucking, evisceration, and quality control. A light lunch will be served. After the class, everyone paid attending will be taking a bird home.