Japanese quail
has been a popular culinary treat in East Asia for centuries.
Known for its delicate eggs and delicious dark meat, the Japanese quail is a favorite among chefs and home cooks alike. Cooking quail is simple and much quicker than cooking its larger cousins, such as chicken. While it provides smaller portions for those being served -- one quail usually feeds two people -- the meat is so flavorful and tender, it is the perfect cooked meat to use in appetizers or as the main dish in a romantic dinner for two. Add this to my Recipe Box.
Instructions
1. Rinse the inside and outside of the quail thoroughly under running water.
2. Pat the quail dry, both inside the cavity and on the skin, with paper towels.
3. Place the quail in the plastic bag and cover it thoroughly with the marinade or seasoning, getting it both inside the bird and out. Seal the bag, pressing out as much air as possible before completely closing it.
4. Refrigerate and let marinate for 3 to 4 hours.
5. Preheat the oven to 400 degrees F.
6. Place the bird in the baking tray, and drizzle the remaining marinade on it.
7. Stuff the cavity of the bird with the stuffing, pressing as much as you can in to the bird.
8. Place the stuffed bird in the oven. Cook for 20 minutes or until the meat begins to fall off of the leg bone and a meat thermometer reads 160 degrees F when inserted into the breast.
9. Remove the bird from the oven and tent it with foil. Allow it to rest for 20 minutes before serving.
Tags: both inside, Japanese quail, pressing much