Add to ORKGDetailed instructions for splitting a chicken and preparing chicken barbeque for a small or large number of guests, including plans for portable pits or grills are provided in this document. The fuel or fire used, preparation and cooking of the chicken, and suggested menus, supplies, equipment, and personnel for a successful barbeque are also included
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
In South Dakota, most of the poultry feed sold is used to raise replacement pullets and feed layers....
Extension circular 945 provides information on canning poultry. It discusses the preparation of the...
This archival publication may not reflect current scientific knowledge or recommendations. Current i...
Give chickens all the water they will drink but no feed for 12 to 24 hours before dressing, in order...
This NebGuide shows how to cut a chicken carcass into breast with ribs, wings, thighs with back, and...
This is the famous Cornell Chicken Recipe, as written by its creator, Dr. Robert C. Baker, Professor...
This NebGuide shows how to cut a chicken carcass into breast, wings, thighs, drumsticks, ribs and ba...
Extension Circular 69-221: The large quality barbecue; planning the barbecue, menu choice and meat, ...
Extension circular 1460 is about the process of processing and marketing chickens
Poultry project guide for South Dakota 4-H club members discusses planning a project, managing and f...
At many gatherings—such as athletic or church events, summer festivals, county fairs, and family reu...
Guide to debeaking poultry addresses catching and handling the birds, the debeaking process, age of ...
6 pp., 5 photos, 1 illustrationThe successful exhibitor of show broilers and roasters will give care...
This report provides instructions and guidelines for the raising of broiler-type chickens
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
In South Dakota, most of the poultry feed sold is used to raise replacement pullets and feed layers....
Extension circular 945 provides information on canning poultry. It discusses the preparation of the...
This archival publication may not reflect current scientific knowledge or recommendations. Current i...
Give chickens all the water they will drink but no feed for 12 to 24 hours before dressing, in order...
This NebGuide shows how to cut a chicken carcass into breast with ribs, wings, thighs with back, and...
This is the famous Cornell Chicken Recipe, as written by its creator, Dr. Robert C. Baker, Professor...
This NebGuide shows how to cut a chicken carcass into breast, wings, thighs, drumsticks, ribs and ba...
Extension Circular 69-221: The large quality barbecue; planning the barbecue, menu choice and meat, ...
Extension circular 1460 is about the process of processing and marketing chickens
Poultry project guide for South Dakota 4-H club members discusses planning a project, managing and f...
At many gatherings—such as athletic or church events, summer festivals, county fairs, and family reu...
Guide to debeaking poultry addresses catching and handling the birds, the debeaking process, age of ...
6 pp., 5 photos, 1 illustrationThe successful exhibitor of show broilers and roasters will give care...
This report provides instructions and guidelines for the raising of broiler-type chickens
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
In South Dakota, most of the poultry feed sold is used to raise replacement pullets and feed layers....
Extension circular 945 provides information on canning poultry. It discusses the preparation of the...