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would love to be able to grill stuffed semi boneless quail (or grouse or chukar for that matter), where internal cavity is de boned. Leg bones and wing bones stay in place.I can't locate a "how to" do this anywhere on the net. Anyone have a good description of this process?If on the net, would love to see picutres of the process.Thanks in advance.
 

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www.cutlery.com/t3/t11t21t37.shtmlHow To De-bone a Whole ChickenSure to please the eye and palate, a whole, roasted, boneless chicken, filled with a favorite stuffing or not, is ideal for easy no-fuss carving right at the table. Boning a whole chicken, or other poultry, is not difficult, once you've learned the steps involved, and have a basic idea of its bone structure.The benefits to doing your own boning are many. With fewer hands on the product, there is less likelihood of any food-borne illness to develop. The less time the product spends waiting to be processed before it gets to you, the better guarantee of its freshness. It is much more economical to buy a whole chicken, with the added benefit of getting all those bones to make your own stock. Last but not least, finding a butcher to bone a whole chicken is difficult if not impossible. Step 1Place the chicken, breast side up, on a clean cutting surface. Stretch out each wing flat against the board by pulling the tip. With a boning knife, cut off the wing tip and next joint, leaving the largest wing bone still attached. Step 2At the neck, cut out the wishbone by pulling the skin up and out of the way and sliding the knife along the underside of the wishbone. Continue cutting around and under the wishbone until it is free and can be pulled out with your fingers. Step 3Turn the bird over, and with breast side down, cut along the backbone from the neck to the tail. Continued at the web link with some diagrams.
 

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Just get the misses to do it.... ITS NOT HOW WELL YOU SHOOT, ITS HOW MUCH NOISE YOUR GUN MAKES.
 
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