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Boning a Quail Whole
Appears in
By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
This clever technique removes the carcass from a tiny bird so that the bird is left whole with its skin intact. When the bird is stuffed, it therefore retains its shape. Because quails are so tiny, use a small pointed knife and your fingertips.
Remove the wishbone. Loosen the leg bones from the carcass. Cut the wings from the carcass.
Insert a small knife between the rib cage and the flesh and scrape all around to free the flesh from the carcass.
When the carcass is free, pull it out with your fingers and roast the bones for using in the port sauce.
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