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how to clean quail to cook?

7 Answers

  • 1 decade ago
    Favorite Answer

    It is best to hang quail under refrigeration for 4 days in the feathers.

    Plucking: There is no shortcut if you don't have a duck plucker. Quail skin is tender and if you try to pull off too many feathers at a time you will tear the skin. After a little practice one should be able to prepare a bird in about 5 minutes. It is worth the effort because without the skin the birds dry out during cooking.

    Cleaning: Snip off legs just above joint. Wings can be trimmed right to the body because there is very little meat on them and they are difficult to pluck. Trim the neck right to the body. I find the knife-anvil pruning shears work better for this than game shears. To clean, enlarge opening at rear vent and clean out insides. The crop can be removed from the neck cavity. The crop is a little food-storage pouch and pulls right out. Discard it. Wash, clean, and dry bird. Save the heart and liver. They don't amount not much in size but they are delicious sautéed on toast, or if you have enough (at least 1⁄2 cup, you can make a wonderful quail liver pate.

    Freezing: Preferably, freeze in water-filled heavy plastic containers available at hardware stores or freezer plants. Birds will last up to 9 months this way. If frozen in freezer paper or baggies, we recommend eating within 5 to 6 months.

  • 4 years ago

    How To Clean Quail

  • Anonymous
    7 years ago

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  • 1 decade ago

    You sicko, I hope one day a quail comes up and pecks u in the head!!!

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  • 1 decade ago

    just cut out the breast , the rest is a waist of time

  • 1 decade ago

    boil it up

  • is it plucked, gutted?

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