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How To Raise Chickens for Meat: Start to Finish

Are you looking to get started raising your own protein? Do you want to take control of where your food comes from? Are you thinking about expanding your farm or homestead to include broiler chickens?

This summer you have the opportunity to learn from one of the leading experts in the field (literally) at your local farm brewery. John Suscovich is hosting a 6 week broiler chicken class at Kent Falls Brewing Company assisted by his good friend Tal Pease.

In this class you will learn:

  • where to source quality chicks from
  • how to keep the chicks safe in the brooder
  • when to transfer the teenager chickens to the field
  • how to properly manage your birds on grass to optimize for flavor
  • how to process your chickens to turn them into food
  • how to cook a chicken that will make you look like a master chef

About the Classes

Each class is a mixture of classroom time and in-field experience. What good is book learning without practical application? John and Tal will be raising two batches of birds for the duration of the class so that you can see the birds at each stage of growth, get familiar with the systems in use, and apply the skills you learn in the classroom.

Classes will be held on Thursday evenings from 6:30-8:30pm.

  1. 6/16/22 – Before Chicks Arrive
  2. 6/23/22 – Cute Baby Chicks
  3. 7/7/22 – Ready For Pasture
  4. 7/14/22 – Pasture-raised
  5. 7/28/22 – Beginning of the End
  6. Saturday 8/6/22 – One Bad Day

Inside classes are held in the Kent Falls Brewing Barrel Barn, a large open space with high ceilings and fans. The rest of the class time will be spent, rain or shine, outside in the brooder or in the field working with the chickens first hand.

Brewery address is: 33 Camps Rd. Kent, CT 06757

You will walk away from this course with:

  • digital copies of all course materials
  • a thorough understanding of how to grow broiler chickens
  • your own chicken to take home and cook

How To Sign Up

CLICK THIS LINK to reserve your spot for the class. Limited to 15 people on a first-come, first-served basis.