/ck/ - Food & Cooking

>>8824249
Next dish is quails, I decided to do ballotines with them, mostly just for the butchery challenge. The quails were pretty tiny- smaller than my hand- but they were really nice and came with the necks still attached which is a big plus in my books.

Removing the bones from a quail is basically the same as from a chicken or whatever, it's just super fiddly because the bones are tiny and the ribs are quite flexible which means they're not as easy to scrape. Basically you make a cut all the way down the backbone and then go outwards from there, getting the oysters off the back and then going forward through the hip joints to detach the legs, and around the ribcage and keelbone to remove the breasts.