How To Trigger Quails Ready to Fry
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Thomas Sixt is a chef, food photographer, cookbook author and blogger.
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You can find the instructions for triggering the quail in this post.
You can easily remove the quail breast and the quail legs with a sharp knife.
We cooks use the quail carcass to prepare a quail sauce.
You can fry the breast and legs in the pan and enjoy.
Now follow the instructions and bring some patience with you!
Prepare Quails
Unwrap the quail and wash under cold running water.
Then dry the quail and lay it ready to be released.
Trigger Quails
Raising quail breast and quail leg is done in several steps:
Place the quails individually on the kitchen board.
First cut the thighs on the side of the breasts and fold them down.
Stretch the skin of the breast so that you can clearly see the sternum in the middle.
Trigger Quail Breast
Detach the first breast by making a fine incision along the sternum bone.
Cut out the breast cleanly along the bone, sever the joint at the wing bone.
Cut or detach the second quail breast in the same way along the bone.
Triggering the Quail Thighs
Hold the quail by the first leg and turn over.
Cut the legs along the bone through the joint and remove the leg.
Remove the second leg of quail in the same way.
Grab the bottom bones of the quail thighs with two fingers and push the meat back in the middle.
The lower bone of the quail leg is thus exposed.
Loosen and remove the lower bones of the quail leg at the joint.
Chop off the top of the quail leg with a large chef’s knife.
Trim the top bone of the quail thighs to match the length of the quail thigh.
Poke the remaining leg bone through the leg meat and skin.
The prepared quail legs on the kitchen board.
Prepare the quail breast, drumsticks and bones.
Video How To Trigger Quail
Further Information On the Quail
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