Hrairoo
Chirping
Alright so I processed 1 quail for the first time, and I have tow more waiting... My poultry shears are apparently not good, and I went to close them around the bird's neck but nothing happened... So, I needed a cone. First tried a ketchup bottle (it was too small) then and ACV bottle (too big). I then wrapped the bird in a blue shop towel and taped it around, so the bird was securely wrapped. Then I put it in the too big cone, and it was all fine and dandy. Pulled the neck and with fillet knife i cut the head off.
Then I broke the legs with the shears, then cut through them with the fillet knife, everything went smoothly. Then came the wings, broke them at the first joint, cut them off with the knife. Then it was time to skin, yea? Well pinched the skin on the breast and pulled and pulled but nothing ripped, I must've missed the spot where it rips easily. So I cut the skin open with the knife and started skinning, but it was really hard to do on the back, there was also a good amount of fat.... I actually couldnt get most of the skin off the back so I pulled the feathers out there. After that, with the poultry shears, I started cutting the spine out, boy did I destroy the lungs! After getting everything out and doing little touch ups I stuck the meat in the fridge in a bowl of ice.
Anyone have any tips to make this go along more smoothly, or at least be less time consuming?
I can't stand on my feet too long without getting to be in a large amount of pain...
Then I broke the legs with the shears, then cut through them with the fillet knife, everything went smoothly. Then came the wings, broke them at the first joint, cut them off with the knife. Then it was time to skin, yea? Well pinched the skin on the breast and pulled and pulled but nothing ripped, I must've missed the spot where it rips easily. So I cut the skin open with the knife and started skinning, but it was really hard to do on the back, there was also a good amount of fat.... I actually couldnt get most of the skin off the back so I pulled the feathers out there. After that, with the poultry shears, I started cutting the spine out, boy did I destroy the lungs! After getting everything out and doing little touch ups I stuck the meat in the fridge in a bowl of ice.
Anyone have any tips to make this go along more smoothly, or at least be less time consuming?
I can't stand on my feet too long without getting to be in a large amount of pain...