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Roast quail with rosemary, thyme & garlic
Roast quail with rosemary, thyme & garlic
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Ingredients:
  • 8 whole (about 180-200g each) quail, washed, dried with paper towel
  • 1 small lemon, cut into eighths
  • 40g (2 tbsp) butter, cubed
  • 8 garlic cloves, peeled, bruised
  • 2 sprigs fresh thyme, leaves picked
  • 1 sprig fresh rosemary, leaves picked
  • 125mls (1/2 cup) chicken style liquid stock
  • 60mls (1/4 cup) dry white wine
  • Salt & ground black pepper, to taste
  • Steamed waxy potatoes, to serve
  • Green beans, to serve
  • 60g (3 tbsp) butter, at room temperature
  • 40.00 ml fresh thyme leaves, finely chopped
  • 20.00 ml fresh rosemary leaves, finely chopped
  • 2 large garlic cloves, crushed
Instructions:
  • Heat your oven to a toasty 200°C (180°C if you're using a fan-forced setting).
  • Prepare the herb butter by combining the butter, thyme, rosemary, garlic, salt, and pepper in a small bowl until well mixed.
  • Gently separate the skin from the quail breasts using your fingers. Apply the herb butter under the skin and then smooth the skin back in place.
  • Stuff the quail cavities with the lemon, butter, garlic, thyme, and rosemary. Secure the legs together using wet unwaxed string.
  • Arrange the quail in a single layer in a spacious roasting pan. Roast in a preheated oven for 35 minutes, or until the juices run pale pink when a fine skewer is inserted into the thigh. Transfer the quail from the roasting pan to a large plate. Cover loosely with foil and let it rest for 10 minutes.
  • Place a roasting pan over medium heat. Add stock and white wine. Cook for 1 minute, using a wooden spoon to scrape up any browned bits on the bottom. Bring to a boil, then simmer uncovered for 2-3 minutes until reduced by half. Season with salt and pepper to taste.
  • Present the quail accompanied by the savory sauce, tender potatoes, and crisp beans.

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