Written by Jenny and Rick Wheatley Visit :
Visit authors websiteIngredients
6 whole quail, skin on preferably
Olive oil
Kosher salt
Freshly cracked pepper
2 cup(s) spiced apple cider
8 oz old, crusty bread
5 tsp melted butter, separated
1 small onion, diced
1 rib of celery, finely diced
2 tsp fresh sage, minced
1 tsp fresh thyme, minced
1 1/2 cup(s) unsalted chicken stock
Instructions
Step #1 - In a saucepan, bring apple cider to a boil and simmer until reduced to one-quarter of original amount to form a syrup, stirring occasionally.
Step #2 - Meanwhile, preheat oven to 370° Fahrenheit. Cut bread into 1-inch cubes and transfer to a rimmed cookie sheet. Coat with 4 tablespoons of melted butter and toast for 15 minutes, or until bread turns golden and crispy, similar to croutons.
Step #3 - In a 10-inch cast-iron pan or oven-proof skillet, add 1 tbs. of butter and a splash of oil. Sweat onion, celery and a pinch of salt for 5-7 minutes, or until onion becomes translucent. Next, add minced sage and thyme, and sauté for 1 minute. Stir in toasted bread and chicken stock. Simmer for a few minutes, stirring occasionally, until bread softens. Season with ¼ teaspoon of kosher salt and freshly cracked pepper, to taste. Set aside.
Step #4 - Preheat oven to 400°. Pat quail dry with paper towels and salt the inside cavity. (If you would like to stuff the quail, do so now. Otherwise, cook the quail and stuffing separately.) Rub olive oil on the outside of each bird and season with salt. Tie each pair of quail legs with kitchen twine.
Step #5 - Place quail on a rimmed cookie sheet and roast in a 400° oven, on the middle rack, for 15-20 minutes. During the last 5 minutes of cooking, glaze the quail with the apple cider syrup from step 1 and continue roasting until you get nice color; watch the birds carefully to prevent burning.
If you have another oven, cook the stuffing in 400° Fahrenheit for 5-10 minutes, or until the top turns golden and crispy. If you don’t have a second oven, toast or broil the stuffing while the quail rests after cooking. Discard kitchen twine and serve quail with stuffing and roasted vegetables.
