ORONO – The technique, nutrition and safe preparation of smoked whole chicken will be the focus of a seminar Sept. 27 presented by three University of Maine Cooperative Extension experts.

The smoked chicken seminar will be held from 11 a.m.–1 p.m. at the J. Franklin Witter Teaching and Research Center, 160 University Farm Road, Old Town. The cost is $10 per person and includes lunch. Registration is available online.

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.

For more information or to request a disability accommodation, contact Colt Knight at 207-581-2953 or colt.knight@maine.edu. More information about the Witter Center is online at https://umaine.edu/wittercenter/.

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