BG in NC 2

The Butcher’s Guild attended NC Choices’ (a center for environmental farming systems) North Carolina Meat Conference and gave the local news a few demos in butchery. Co-Founder Tia Harrison boned out a whole chicken. Boning it makes it cook faster and more evenly and is great for grilling. You can also pan sear it or stuff it with sausage, herbs, cheese, etc and then roll it. Wrap the roll with prosciutto and cook. Then you are left with bones to make chicken stock and stretch the value of the bird.

NC Choices is doing innovative work in bringing together growers and sharing knowledge. We are proud to have been a part of their inaugural conference and to continue working with them to create solutions to improve local food systems.

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