Instructions
Step #1 - Make brine by combining water, 4 tablespoons of Kosher Salt, Juniper Berries, Peppercorn, Cloves and Bay Leaf in a pot, bring to a boil then reduce to a simmer. Cook for 10 minutes. Then turn off heat and allow to cool to room temperature.
Step #2 - In a gallon sized zip lock bag, add the quail and cover with cooled brine mixture. Place in the refrigerator for a few hours.
Step #3 - Remove from Quail from brine and pat dry. Place back in the refrigerator for one additional hour, to help dry the skin of the bird.
Step #4 - Preheat oven to 300 degrees.
Step #5 - Next start on your stuffing. Break up the Italian bread up into small piece and place on a baking sheet.
Step #6 - Once the oven has preheated. Place baking sheet with bread in the oven and bake for about 12 minutes. The bread piece should become crusty and hard.
Step #7 - While the bread is in the oven, dice Onion and Celery. Remove the core from the Apples and dice them up with the skin on.
Step #8 - It a large skillet. Add 3 tablespoons of Olive Oil and set heat on medium high. Add Sage leaves to the hot oil and cook until crisp. Remove to a plate covered with paper towels. We'll use this as a garnish to finish our dish.
Step #9 - Add diced up Onions and Celery to hot skillet. Sprinkle in salt and pepper. Let cook for 6 to 8 minutes.
Step #10 - Add the diced Apples and sprinkle in the Ground Sage. Sprinkle this layer with additional salt. Cook for an additional 3 to 4 minutes.
Step #11 - Once the bread comes out of the oven, dump it into a large bowl that you'll use to combine all the ingredients. Add the cook Onions, Celery and Apples. Add Raisins, Salt and Pepper. Pour in Chicken Stock and incorporate all the ingredients with your hands.
Step #12 - Preheat the oven to 375.
Step #13 - Pour the bread mixture out into a well-greased, 9 x 13 glass baking dish.
Step #14 - Place in hot oven to cook for about 45-50 minutes
Step #15 - Remove from oven and garnish with top of the stuffing with fried Sage Leaves.
Step #16 - Preheat the oven to 475.
Step #17 - To make Apple Glaze. Combine Apple Juice, Apple Jelly, Champagne Vinegar, Ground Sage and Salt, bring to a boil, then reduce. Allow to simmer until reduced.
Step #18 - Use the Apple stuffing to stuff your Quail. Use butchers' twine, tie the legs.
Step #19 - Quarter the New Potatoes. The smaller size will ensure they cook in the same amount of time as the Quail.
Step #20 - In a mixing bowl, add quartered Potatoes, and drizzle in 2 tablespoons of Olive Oil. Add Salt and Pepper. Add one tablespoon of chopped Rosemary leaves. Toss all the ingredients to evenly coat Potatoes.
Step #21 - Place a cast iron skillet on the stove top and set heat to medium high. Add one tablespoon of butter and allow to melt.
Step #22 - Season the Quail generously with Salt and Pepper and place breast side down in hot skillet. Allow the breast meat to brown for a few minutes before flipping the birds over on their backs.
Step #23 - Remove from heat and surround birds with your rosemary coated new potatoes. Brush the breast and legs of the birds generously with the Apple Glaze, then place the skillet in the hot oven. In my picture I have Rosemary leaves in the pan, you probably want to leave those out as theyll dry out in the oven.
Step #24 - Allow to cook for ten minutes, then remove skillet from oven and brush more glaze on the birds. Place back in the oven for another 5 to 10 minutes. Until the breast meat reaches a temperature of around 160.
Step #25 - Remove the skillet from the oven and brush some more glaze on the birds. Set the broil to HI and place the birds back in the oven to brown the tops for just a few minutes. Be sure to keep a close eye on the Quail, you don't want them to burn under the broiler.
