After Garys goosing, a point was raised with smaller birds, they can be skinned or plucked then roasted or pot roasted whole or you can remove the brest, i find the easiest way to do it is like this..
take your Bird
Take the crop which is in the front of the birds neck, in a pidgeon it will probably be full of food, berrys,corn ect, and pull it up and away it will come away easily as the skin is thin here, this will expose the top of the brest.
then take the brest skin and pull it down this will expose the breast meat
then cut with a sharp knife against and down the brest bone removing the brest meat
and the same with the other side.
thiswill leave you with two nice peices of brest meat.
I hope this has been of some interest, :biggthump Pw/JP ............
take your Bird
Take the crop which is in the front of the birds neck, in a pidgeon it will probably be full of food, berrys,corn ect, and pull it up and away it will come away easily as the skin is thin here, this will expose the top of the brest.
then take the brest skin and pull it down this will expose the breast meat
then cut with a sharp knife against and down the brest bone removing the brest meat
and the same with the other side.
thiswill leave you with two nice peices of brest meat.
I hope this has been of some interest, :biggthump Pw/JP ............