ORONO — The technique, nutrition and safe preparation of smoked whole chicken will be the focus of a seminar set for 11 a.m. to 1 p.m. Wednesday, Sept. 27, at the J. Franklin Witter Teaching and Research Center, 160 University Farm Road, Old Town.
The seminar will be presented by three University of Maine Cooperative Extension experts.
UMaine Extension livestock specialist Colt Knight will demonstrate how to prepare whole and quartered chicken for barbecuing using a charcoal smoker. Robson Machado, assistant extension professor and food scientist, will discuss safety and hygiene related to handling raw and cooked chicken. Kate Yerxa, a registered dietician and statewide Extension educator for nutrition and physical activity, will review the nutritional benefits of chicken, as well as the cost effectiveness of buying whole chickens and quartering them.
This seminar is designed for anyone interested in learning more about food safety and the smoking process, and is valuable for poultry producers who provide their clients with information about how to prepare their products.
The cost is $10 per person and includes lunch.
For more information, to register or to request a disability accommodation, contact Colt Knight at 581-2953 or email colt.knight@maine.edu.
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