Chef Insider Tip :: Partially Deboning Quail

Описание: Start by removing the neck of the quail with a paring knife followed by the wing tips and wishbone. Next, using the tip of the knife slice a small hole into either side of the wishbone. Remove the knife and place your forefinger onto the wishbone’s side and pull downward towards the cutting board to lightly pull the skin around the neck. Use a knife to then slice the cartilage at the shoulder joint. Push your thumbs down the breast bone and flip over to delicately move skin from the back bone. Set aside the bones, reserving them for stock and place your partially deboned quail on your sheet pan for cooking.