Butchering Quail

What are all the edible parts of the coturnix quail? When butchering the quail, are there any parts that I might want to throw the quail out of I accidently cut?

I usually just keep the heart and liver to fry up with some butter and garlic, maybe onions.  I give the lungs and kidneys to the dogs, the rest to the chickens.

The skin and feathers go to the worms.

Not much meat on the little guys.  Other than the breast and the two drum sticks (actually -- hardly a drum --- maybe a tom tom at best), the rest of the bird is good for stock and thats about it.  Mom used to make quail stock for soup, and then the dogs would get to chew on the little carcass.  When people say, "Never feed a dog a chicken bone", they don't know much about bird dogs.  If they did all the hard work of running through the tall grass and pointing that covey of quail, they want a taste at the end of the night.

Marco Banks wrote:Not much meat on the little guys.  

I raised coturnix quail and I got 6-7 oz of meat per bird with 3 weeks incubation and 7-8 weeks raising.  I was quite happy with that.  I know some people who got 8-9 oz per bird (cleaned) from breeding larger birds.