- Thread starter
- #31
I just finished butchering my first set of male quail. I wanted to keep the skin on because that's where the flavor is and it will help to hold in the moisture.
I performed a dry pluck on the first bird but found it difficult to remove the thin hair like feathers. The rest of the birds were dipped into scalding water and the feathers came off easily. I saved the heart, Liver, gizzard and the male eggs. I did a quick sautée on the organs and they were absolutely delicious.
The birds are currently in a marinade and i plan on frying them up tomorrow. This hobby is extremely rewarding.
I performed a dry pluck on the first bird but found it difficult to remove the thin hair like feathers. The rest of the birds were dipped into scalding water and the feathers came off easily. I saved the heart, Liver, gizzard and the male eggs. I did a quick sautée on the organs and they were absolutely delicious.
The birds are currently in a marinade and i plan on frying them up tomorrow. This hobby is extremely rewarding.