When you spatchcock a bird you remove the backbone and split the underside of the breast which lays the bird totally flat and allows it to cook much quicker and more even.. congrats to you on processing your first birds.. it will get easier the more experience you get..
Thanks yeah the first one took me an hour of holding the bird trying to calm my nerves before actually being able to do the deed but luckily then tolerate and sometimes like to be picked up so it was calm the whole time just letting me pet it the second one I just held for 5-10 minutes until it calmed down and was relaxed than just did it.
I prefer mine plucked because the skin adds flavour. It's good when it's nice and crispy.
Well, one quail is about 4 oz, which just happens to be the FDA recommended serving size of meat. Of course, if you're hungry, you can eat more. When I made dakgangjeong with quail quarters I had one guest who is pretty sure she ate four. I ate two, maybe two and a half. Normally I only eat one as part of a meal, though.
I let mine rest for 12-24 hours. Quail go through rigor pretty quickly.
Ok just wondering will probably cook these two tomorrow. I’ve also heard just try to move the legs and what not if it’s stiff let it sit longer if not it has passed rigor is this true?
Pretty much. I'm not that impatient, so I just butcher and let it rest until the next day.
Ok thank you I’m glad I know what went into the meat the actual culling wasn’t to easy but the rest was incredibly easy.
Overnight is plenty long..
Just cooked them and ate them and omg better than any chicken I have ever had I’m about to go throw a batch of eggs in the bator or just for meat.
