Herb-Stuffed Quail

Ingredients

Quail

4, cleaned and prepared

Olive oil

3 tablespoons

Garlic

4 cloves, minced

Fresh sage

4 leaves

Fresh thyme

4 sprigs

Fresh rosemary

4 sprigs

Black pepper

1 teaspoon, freshly ground

Salt

1 teaspoon

Lemon juice

1 tablespoon (optional, for added brightness)

Chicken broth

1 cup (for basting)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Rinse the quail under cold water and gently pat dry with paper towels to ensure crispy skin.
3. In a small bowl, whisk together the minced garlic, salt, freshly ground black pepper, and olive oil to create a flavorful rub.
4. Rub the garlic mixture generously all over the quail, including the cavity, to infuse the meat with deep flavor.
5. Stuff each quail with a sprig of rosemary, a sprig of thyme, and a sage leaf, ensuring the herbs are nestled inside for maximum aromatic impact.
6. If desired, drizzle the inside of the quail with lemon juice for added brightness.
7. Place the stuffed quail on a baking sheet or in a roasting pan, breast side up.
8. Pour the chicken broth into the roasting pan to keep the quail moist during cooking.
9. Roast in the preheated oven for 25-30 minutes, or until the quail is cooked through, golden brown, and the juices run clear when pierced.
10. Baste the quail with the chicken broth halfway through cooking for extra juiciness.
11. Remove the quail from the oven and let them rest for 5-10 minutes before serving to allow the juices to redistribute.
12. Serve the herb-stuffed quail with your choice of side dishes, such as roasted root vegetables or a fresh greens salad for a complete meal.