How to render a quail semi-boneless

[Dave the Cook]

We're planning on making John Besh's Stuffed Quail Gumbo (from his book My New Orleans, which I highly recommend).

The recipe calls for semi-boneless quail, but all I can get is quail with all the bones. Easy enough, I figure, Google is my friend. Except that the search phrase "how do you bone a quail" returns a few dozen videos -- a mixed blessing. Some are probably good; some certainly awful.

Can anyone offer some guidance -- either to a decent instructional video, or just direct advice on how to go about it?

[Martin Fisher]

It's pretty much the same as deboning a chicken and the like.

Jacques Pépin video.....

~Martin

[rotuts]

The Master ! fantastic!

[Paul Bacino]

Wow..awwome

[weinoo]

In cooking school, we definitely had to bone quail. Thankfully, I never had to do it again, but also am interested in perfecting the technique.

You know why? Other than the fact that it's a pain in the ass?

Well, I can get 6 frozen whole quail for about $10 in Chinatown. Semi-boneless are about 2.5x the price, although at D'artagnan the whole quail are closer in price to the semi-boneless.