Mick Fisch wrote:The question is 'how charred is it'? Get a 'charred chicken' and put it in a bucket of damp dirt for a week (covered). That should give you some idea of what your dealing with. If it stinks much after a week, I would treat it like meat. If it doesn't smell much, I would treat it like a charcoal/ mineral treatment for the soil. I would definitely get it under mulch or dirt though to help it break apart and down (and lest it offend the sensibilities for the sensitive).
Bryant RedHawk wrote:I agree with Su Ba, the ash is fine as is. The only time you need to worry about pathogens is when you ; know, suspect, haven't got a clue, about the actual meat condition. (assuming there is some distinguishable "meat" left)
Any time you have doubts about any item(s) you want to put into your soil, compost it first in a hot compost heap, that will take care of any possible pathogens.
Once your amendments are in the soil, adding a shot of good bacteria and fungi will make sure that everything will end up good in the soil.