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Processing and cooking

Discussion in 'Quail' started by ChickenPotPie, Oct 24, 2010.

  1. ChickenPotPie

    ChickenPotPie Chillin' With My Peeps

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    Can anyone point me to any pictoral instruction for processing quail or can anyone here give me pointers? It's already plucked but nothing else. Still whole.

    How about cooking? Tips, recipes? Quail are totally new to me.

    Thank you.
     
  2. PurpleChicken

    PurpleChicken Tolerated.....Mostly

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    I wish I had some pics for you but I don't.

    For quail we always used a sharp pair of scissors, cut the head off quick, drained over a garbage can, cut the lower legs off at the joint, cut the wing tips off, skinned by cutting along the breast bone, and then using the scissors cut the breasts off the backbone.

    If you choose to use the whole bird then slice an x in the vent area, pull out the internals with one finger, and run under cold water. Most of my quail processing was done in the kitchen sink.

    Once you do a few you'll be a pro in no time.



    Checked for pics but can't find any good ones.



    For cooking you can find all kinds of gourmet quail recipes but I always used my rotisserie or deep fried the breasts and legs with no breading. Quail are yummy.
     
    Last edited: Oct 24, 2010
  3. tuesdays chicks

    tuesdays chicks Chillin' With My Peeps

    Apr 26, 2010
    stuart florida
    if you go to the sticky they show processing in that
     
  4. HEChicken

    HEChicken Overrun With Chickens

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    Quote:I thought I remembered seeing something but the last few times I've gone looking, I haven't found it. Did they take that link out of the sticky or am I just missing it?
     
  5. Dirk Chesterfield

    Dirk Chesterfield Chillin' With My Peeps

     
  6. Denninmi

    Denninmi Chillin' With My Peeps

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    Do most people just skin rather than pluck?
     
  7. joe125

    joe125 Chillin' With My Peeps

    Sep 20, 2010
    Quote:I don't know if "most people" skin or pluck. I skin because it's the most expedient method for processing. If you have the time and fortitude, then pluck away. Nothing wrong with pan fried coturnix skin!

    It's a matter of personal preference....IMHO!
     
  8. HEChicken

    HEChicken Overrun With Chickens

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    My Coop
    It seems like whenever a link is posted for a video of quail processing, it is of how to cut up the bird AFTER it has been killed. That part I already know because I figure it can't be that different than doing a chicken. What I'm more interested in seeing is HOW people dispatch these little birds and that is the part that seems to be pretty elusive. Does anyone have a link to information on HOW to process that includes dispatch?
     
  9. Fat Daddy

    Fat Daddy Chillin' With My Peeps

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    I simply swiftly pull the head off. Quick and never fails... You can make it more fancy or complicated, but not more efficient. Quickly dead is the goal. Bill
     
  10. matefrio

    matefrio Out Of The Brooder

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    Mar 13, 2011
    Last edited: Jun 10, 2011

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