If you’ve been raising chickens in your backyard to collect the eggs, you know that after two years or so, the eggs are fewer and farther between. If you don’t want to run a chicken retirement operation, it might be time to make some chicken soup. But what to do with a feathered bird that looks nothing like the cleaned carcass you buy in the grocery store?
Frank Pace is the butcher for the Farmhouse Group Company, a consortium of restaurants in the Burlington area. He took us into the busy kitchen at Guild & Company Steakhouse for a demonstration on plucking and butchering.
