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Congrats! As a former raiser of bantys and quail (and lifelong fan of grilled cornish hen), I find it easiest to partially spatchcock a small bird by cutting from rear to neck along the backbone using poultry shears. The first part of this video shows what I mean, just imagine the guts are still inside so you have to be careful. Cutting around the vent to free it first works the best for me.
Even with full sized chickens and ducks, I like to cut up the back to where the thigh swings free. It makes it so much easier, especially to reach the lungs.
Congrats! As a former raiser of bantys and quail (and lifelong fan of grilled cornish hen), I find it easiest to partially spatchcock a small bird by cutting from rear to neck along the backbone using poultry shears. The first part of this video shows what I mean, just imagine the guts are still inside so you have to be careful. Cutting around the vent to free it first works the best for me.
Even with full sized chickens and ducks, I like to cut up the back to where the thigh swings free. It makes it so much easier, especially to reach the lungs.
