Remove the bones from your upland birds to make stuffing and eating a breeze.
Step 1: Make two shallow slits along the front of the bird along each side of the wish bone.
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Step 2: With thumb and forefinger, reach in and pinch the top of the wishbone and pull it out.
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Step 3: Find the joint where the wing bones attach to the breast bone. On small game birds, I normally only keep the drumette portion of the wing attached. If you wish, push the wing bone up and through the meat and remove. On quail, I normally leave the wing bone in.
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Step 4: Use your fingers to separate the skin and meat from the bird’s back and rib bones. Fold the meat down and over the bird, basically turning it inside out.
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Step 5: With the thigh joint exposed, use the tip of your knife to separate it from the spine.
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Step 6: Use your fingers to push the meat down the thigh bone from the inside. Twist to separate the thigh bone from the leg bone and lift the thigh bone out.
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Step 7: From the outside, push the leg meat down the leg bone from the foot end. Pull the bone out.
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Step 8: Use the tip of a knife or your thumb to remove the two tenderloins that stayed attached to the breast as you peeled it out. If stuffing the birds, I usually add the tenderloins back to the cavity with the stuffing.
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