Why bone poultry?

[titch]

Reading the Quail thread and other post's past and present.
Watching tv as well.
Why Bone or remove the Spine of birds when flat cooking.
I have always cut thru the breastbone and just broken the spine so it sits flat .
Appears I do it different to others.
What am I missing?
Cheers.
Titch

[Chalky]

It's all about presentation and etiquette, breasts should not be disturbed too much, as it keeps the legs together & the dogs happy, I do a slight variation of this though and leave the parson's nose intact if you know what I mean.

Chalky

[bodgy]

I bone so that the meat rather than the ribcage is getting exposed to the grill and any mops or marinades added during the cook.

I also take the time to fillet and debone fish whenever I can so you can hook into it while it's hot rather that pick around the bones as it goes cold. Mind you, I also like some cold fish from the fridge.

[titch]

Ahh it's all making sense,Thanks members.
Cheers.
Titch