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Boning a quail
Appears in
Published 1999
Removing the bones and stuffing the quails makes them easier to eat.
Pull off any feathers. Pull the skin back from the neck cavity and cut around the wishbone. Scrape away any meat and cut away at the base. Pull out the wishbone.
Place the quail breast-side-down and cut through the skin down the centre of the back. Using a knife, scrape the flesh away from the carcass, holding the skin as you do so.
When you reach the thigh joints, break the joints so the legs stay attached to the skin and flesh. Continue scraping around the carcass all the way round.
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