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Butchering Quail

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posted 6 years ago

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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?

Timothy Markus

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posted 6 years ago

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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.

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Marco Banks

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posted 6 years ago

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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.

"The rule of no realm is mine. But all worthy things that are in peril as the world now stands, these are my care. And for my part, I shall not wholly fail in my task if anything that passes through this night can still grow fairer or bear fruit and flower again in days to come. For I too am a steward. Did you not know?" Gandolf

Timothy Markus

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posted 6 years ago

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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.

A piece of land is worth as much as the person farming it.
-Le Livre du Colon, 1902

Flora Eerschay

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posted 3 months ago

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I've found this video to be the most "zero waste", and also very well explained:

As for the edible parts, it's similar to a chicken, but smaller, so I think you'd save most nutrients by boiling it. There are varieties bred for meat, which have a bigger breast, but it's still not more than half of a chicken breast.

Jill Dyer

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posted 3 months ago

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The way I deal with quail, de-feather; de-gut - best weapon, a teaspoon, then use poultry shears to remove the backbone. Flatten out, coat with teriyaki sauce and grill (or use the oven broiler) They take very little cooking. Backbones can be used for stock. The flattened quails can also be frozen, pack into a suitable container. The cat was always interested in the offal and made sure to leave the gall bladder. Usually in the middle of the kitchen floor.

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