Full article

How to skin a Partridge

Posted on: February 11, 2011     |     0 comments

The Season for Partridge is coming to a sorry end, but as always there will be a stream of birds for sale at country farmers markets, below is a step by step guide of how to skin the birds ready for cooking:

Step 1 - Hang your birds over night draining all fluid from them. Make sure the birds are kept dry and cool.

Step 2 - From the breast of the bird clutch a small group of feathers and pull firmly down to reveal the skin of the bird. Push your fingers inside to release the skin from the breast meat. This will allow you to skin the bird but not covering your kitchen in feathers.

Step 3 - Cut the skin off around the wings and head    before removing the head and tail with a sharp heavy cooks knife.

Step 4 - With your sharp knife open the cavity between the legs and the breast to reveal the intestines.

Step 5 - Use your fingers or a small spoon to clear out the cavity, you can wash with cold water to clean the cavity but this is not essential.

Step 6 - Your birds are now ready to go.

Comments (0)

  • There are no comments for this article.

Post a comment

Get your avatar from Gravatar

Need to recruit a new chef? - Talk to us