Semiboneless?

Discussion in 'Quail' started by Tiss, Jan 15, 2012.

  1. Tiss

    Tiss Chillin' With My Peeps

    676
    3
    131
    May 8, 2010
    Georgia
    I'm about to butcher my cots. Any idea what bones these big companies take out to make semi-boneless? Does anyone have a tutorial? Thanks!
     
  2. mochicken

    mochicken Chillin' With My Peeps

    Apr 27, 2011
    NW Missouri
    watch the video in the stickies, he shows you how to cut the bones out. I am assuming its the back bone because from the video it looks as if it he cuts it along the spine and it comes off neck and all. There would still be rib bones if you just cut along them but they are small
     
  3. Tiss

    Tiss Chillin' With My Peeps

    676
    3
    131
    May 8, 2010
    Georgia
    Can you provide a link? I only found the step-by-step pictures. I really wanted to pluck and then process whole (rather than breast and legs like some tutorials I've watched) so they stay nice and juicy on the Big Green Egg.

    The pictures I've seen of "semi-boneless" look like the backbone is removed. I guess I'd just hoped for a tutorial before I gave it a shot.

    My A&M's need to go tomorrow. They practically scalped each other this afternoon. [​IMG] Plus my Pharaohs are bigger even though they're 4 weeks younger- I think I know which I'll be raising ;).

    Edit: Do you recommend scalding to pluck?
     
    Last edited: Jan 15, 2012
  4. rittert3

    rittert3 Chillin' With My Peeps

    May 1, 2009
    Ks (Manhattan area)
    I couldn't find it in the stickies, I'm kind of interested too. [​IMG] going to have to watch this thread for future refferance.
     
  5. Bigdtc

    Bigdtc Chillin' With My Peeps

    106
    0
    81
    Dec 9, 2011
    Here you go.. FYI, the way this vid shows how to do it(by cutting along the spine) is really better called butterflying...

     
  6. yinepu

    yinepu Overrun With Chickens

    I skin mine.. then wrap them in bacon when I grill them
     
  7. Tiss

    Tiss Chillin' With My Peeps

    676
    3
    131
    May 8, 2010
    Georgia

    That is EXACTLY what I'd been looking for! Thank you so much.

    I keep looking for info on scalding quail and I'm not finding much. I think I'll try 140-150F followed by a quick dip in ice water like I do the roosters. I'll let you know how it goes.

    I'm a little nervous that my scissors aren't sharp enough to take their heads off. I guess I'll keep the filet knife handy just in case. [​IMG]
     
  8. rittert3

    rittert3 Chillin' With My Peeps

    May 1, 2009
    Ks (Manhattan area)

    [​IMG] simple enough! Is it easier to do this after they're chilled or can I do this just as easily when I slaughter?
     
  9. Bigdtc

    Bigdtc Chillin' With My Peeps

    106
    0
    81
    Dec 9, 2011
    Honestly I've only done wild quail myself but I would think after chilling would be better.. Maybe try one when you first butcher them and if it seems difficult to get the meat off the bone then chill and try again.
     
  10. rittert3

    rittert3 Chillin' With My Peeps

    May 1, 2009
    Ks (Manhattan area)
    Me too and I've only ever pulled the breast out and taken the legs I would like to try this method on my cots though.
     

BackYard Chickens is proudly sponsored by