BBC Good Food - - Test Kitchen -

Poussin, quail, par­tridge or pi­geon – wrestling with a small bird can see it fly­ing off your plate and into some­one else’s. Here’s how to tackle it with grace.

1 Stick your fork into the breast meat to hold the bird steady.

2 Cut away each leg quar­ter where the leg meets the body.

3 For easy eat­ing, the legs can each be cut in two to sep­a­rate the drum­sticks from the thighs.

4 Work­ing from the breast­bone down­wards, carve off slices of breast. Once you have most of the meat off with your knife and fork, it’s not un­ac­cept­able to pick up the car­cass with your fin­gers to get at ev­ery last morsel.

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