With small birds like doves, quail, and squabs (baby pigeons) it usually not worth plucking the entire bird like it is with a chicken, duck or turkey.  The reason is the amount of meat on wings and legs is very small.  We don't like to be wasteful, but on small birds the breast meat is the significant portion of meat.  So the process we use to clean quail or doves is called breasting, which leaves you with the breast meat.

 

You will need a few tools to get started.

1. Small sharp knife
2. Kitchen shears
3. A paper bag for waste
4. Running water to wash them off birds
5. Plastic Freezer bags if you're going to freeze the birds once cleaned

 

Getting Started

1. Take the kitchen shears and cut the wings off the bird.  Put the wings in the paper bag.  (Note: It's good to clean up as you go, otherwise feathers can get everywhere and make quite a mess that take much longer to clean up at the end)
2. Remove the head by either pulling it off with your hands which involves putting the head between your index and forefinger and while holding the body of the bird in your other hand, twist and pull.  Alternatively, you can use the kitchen shears and cut the head off at the base of the neck.
3. Flip the bird over so that the breast or underside of the bird is facing you.  With your thumb and index finger pluck the feathers from the breast.  Make sure your hands are dry, otherwise the feathers will stick to your hands.
4. Now where the breast bone meets the back if forms a point.  Put both of your thumbs on the point and press to break the skin.
5. Insert your thumbs about one inch and pull the body in half.
6. This will separate the breast from the back
7. Clean out the guts, pellets (if it was shot) and wash with cold water.
8. Place the cleaned bird in the pot and do the next one.