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How to De-Bone a Squab (or Quail)

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Chef Eric Maczko shows how to de-bone a whole squab (or quail), and owners, Miles and Ryan, give it a try.


De-boning Squab (Or Quail) Step-by-Step

Step #1: Debone the wishbone and cut through the shoulder joint.

Step #1: Debone the wishbone and cut through the shoulder joint.

 

Step #2: Remove the wings.

Step #2:
Remove the wings.

 

Step #3: Remove the legs, using the tip of your knife to cut close to the breast.

Step #3:
Remove the legs, using the tip of your knife to cut close to the breast.

 

Step #4: Remove the breast, working it free from the rib cage with the tip of your knife.

Step #4:
Remove the breast, working it free from the rib cage with the tip of your knife.

 

Step #5: Fold the breast over onto itself, skin on skin, and cut away from the rib cage.

Step #5:
Fold the breast over onto itself, skin on skin, and cut away from the rib cage.

 

Step #6: Fold the breast over onto itself, skin on skin, and cut away from the rib cage.

Step #6:
Fold the breast over onto itself, skin on skin, and cut away from the rib cage.

 

pan-roasted-squab

Step #7: Cook squab to medium-rare.

Eric Maczko, Late Executive Chef

Written by Eric Maczko, Late Executive Chef

I love organic gardening in my Backyard Garden/Vineyard where I have 55 Albarino Vines and Seasonal Vegetables and Fruits, walks with my Yorkie named LaTour and golfing. My guilty pleasures are Doritos and Mountain Dew first thing in the morning - I don't do coffee...

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