OK, I have processed my first quail (a week ago) and first; THANK YOU to everyone who said bop before you chop! It made it MUCH easier to get the sisors round its little neck. Whoever said they dont death dance as much as larger poultry was wrong though, glad I didnt just drop it in the sink, would have been blood all over the kitchen otherwise. I think perhaps I didnt hit it hard enough so will go for more force next time. Have 8 to 10 weeks to wait till then though It plucked really easily so no mess in the kitchen. BUT! How do you all process big numbers? Do you scald or dry pluck? And do you process in your kitchen or outside? Go on, tell me all about how you do it! Please?