Rearing Poultry for the Table

Afternoon Cookery Classes begin at 2PM, however please try to be at cookery school for 1:45PM.

Guests will get a copy of all recipes and tastings of all dishes at the end of the demonstration. Please note you will be joining our main student body for this demonstration.

Details of Recipes to be demonstrated are published approximately 2 weeks in Advance.

Location: This course is held at Ballymaloe Organic Farm School in Shanagarry, Co. Cork P25 R274

Pastured poultry gives you the ability to produce a high-value, nutrient-dense bird on a small area with minimal startup costs. Delivered by Tom Clancy of Ballycotton Freerange, this full day course is suitable for anyone considering rearing poultry from backyard scale to small commercial production (~2000 birds). Learn how to raise and process poultry for your family or for a sustainable small business. This course will cover the basics and all you need to know to raise poultry.

What You’ll Learn:

How to raise free range organic chickens for the table. Many aspects are also applicable to the rearing of ducks, turkeys and geese
Overall benefits and challenges of raising grass fed meat poultry in Ireland

Course Elements:

Brooder preparation, mandation and management
Sourcing day old chicks
Sourcing feed and supplies
Pasture management
Housing options and construction
Managing flock health
Slaughtering, butchering options and preparation for sale
Product pricing and marketing

Good to Know

As we’ll spend time walking and learning around the farm please bring suitable clothing and footwear - and allow for changeable weather!
Tea and Coffee from 9am so please arrive early to register, meet other students and get ready for a busy day of hands on learning
Lunch included
The course is held at Ballymaloe Cookery School’s Organic Farm and Gardens in Shanagarry, Co. Cork P25 R274

Additional Info
Discounted / Part-Funded Tickets Through NOTS
Eligible participants living in Ireland can avail of a generous cost reduction on this course through our course partners National Organic Training Skillnet. Go to the NOTS Course Page and sign up through NOTS to avail of their reduced price offering and to get the course for just €110. Once you sign up and pay the reduced rate through NOTS, they will notify us, and you will be all set for the course on February 11th! Please note – to qualify for the NOTS rate, you must be a) resident in Ireland; and b) employed in any sector (either full-time or part-time).

The prestigious Ballymaloe 12 WeekCertificate Course is run three times a year, with courses beginning in January,April or May, and September.

The course is aimed at anyone with a passionate interest in food. Many of our students use the course as a springboard to become a professional chef; others use it to equip themselves with a marketable skill.

Others still take the course simply to maximize the pleasure they get from cooking at home.

Students develop a deep and detailed understanding of food and how it is produced. The emphasis is on recognising the best ingredients and knowing how to showcase them.

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