SC - Culinary Heaven

[Marilyn Traber]

actually, what you do is chop off the head, feets and wings, then take the
poultry shears, split them along the stomach, strip out the innards , peel off
the skin and rinse unter running water. Gives you about the equivalent to a wing
without the tip segment. If you then get really compulsive, you can flense the
meat off the tiny set of birdy bones......but it is easier to marinate and roast
in butterfly mode and treat 4 as an appetizer.


> Ugh, And I thought it was a pain dressing out regular teenie, tiny, Quail.
> How much meat did he have when he was done?
> Thorbjorn the Cook
>



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