- 8 whole (about 180-200g each) quail, washed, dried with paper towel
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1 small lemon, cut into eighths
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40g (2 tbs) butter, cubed
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8 garlic cloves, peeled, bruised
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2 sprigs fresh thyme, leaves picked
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1 sprig fresh rosemary, leaves picked
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125mls (1/2 cup) chicken stock
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60mls (1/4 cup) dry white wine
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Salt & ground black pepper, to taste
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Steamed waxy potatoes and green beans, to serve
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herb butter
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60g (3 tbs) butter, at room temperature
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2 tbs fresh thyme leaves, finely chopped
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1 tbs fresh rosemary leaves, finely chopped
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2 large garlic cloves, crushed
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Salt & ground black pepper, to taste
- Preheat oven to 200°C (180°C fan-forced).
- To make the herb butter, place the butter, thyme, rosemary, garlic, salt and pepper in a small bowl and mix well to combine.
- Use your fingers to carefully loosen the skin over the quail breasts. Spread herb butter over the breasts and then re-cover with the skin.
- Divide the lemon, butter, garlic, thyme and rosemary among the cavities of the quail. Tie the legs together with wet unwaxed string.
- Place the quail in a single layer in a large roasting pan. Roast in preheated oven for 35 minutes or until the juices are pale pink when a fine skewer is inserted into the thigh. Remove the quail from the roasting pan and place on a large plate. Cover loosely with foil and stand for 10 minutes to rest.
- Meanwhile, place roasting pan over medium heat. Add the stock and white wine and cook for 1 minute, scraping with a wooden spoon to dislodge any residue left on the base of the pan. Bring to the boil and simmer, uncovered, for 2-3 minutes or until reduced by 1/2. Taste and season with salt and pepper.
- Serve the quail with the sauce, potatoes and beans.