Few more questions....

[Whitehouse Quail]

I use just regular scissors-> One good snip will off the head. It really is handy, because you can drain the blood before processing right into a bag... so later when you are cutting things off, blood isn't dripping all over.

 

[Robo]

I do it in the yard so there is no mess. I sit down on a chair and cut away. After they are all dead and not flopping I cut their legs off at the knee, then I pull the wings off, then I take a knife and slit right down their stomach and gut them. Lastly I skin them and then move inside to cut off anything In missed. Marinate in olive oil, duck's unlimited poultry rub and then grill them whole. I have some pics of it somewhere...

 

[mhwc56]

this is all soooo gorey...i hate it that i have to learn to do this! However... i'm glad you are on here discussing it in detail so we'll know what works the best when the time comes.

 

[Rainwolf]

Quote:
Like a pair of cigar cutters? Or more like chicken shears from the kitchen.

 

[Fishman43]

Quote:
Yum!

I prefer butterflied though

 

[Robo]

If you have the time grind some up and put it in chili.