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QUAIL
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Quail are native North American birds that live mostly on the ground and go about in social groups known as coveys. The quail is a tiny, mild-flavored game bird. Its delicate flavor comes from the nuts and seeds the wild bird eats.  VarietiesThe bobwhite American quail is hunted and enjoyed in the South. The most commonly available quail is farm-raised and can be purchased at specialty stores fresh or frozen. Preparation, uses, and tipsThaw quail in the refrigerator overnight. Never thaw at room temperature. Quail may also be thawed by immersing in cold water; leave the bird in its original wrappings or place it in a watertight bag. Change water every 30 minutes. Quail should thaw in an hour or less. For quick-thawing raw or cooked quail, use the microwave at its Defrost or Medium-Low setting, according to the manufacturer’s directions. Turn quail as it thaws. Because quail are small, take care they do not begin to cook. Wash quail thoroughly in cold water before cooking; pat dry with paper towel. Quail is done when its flesh gives to pressure and the internal temperature reaches 145°F (62°C). Roasting Mix together 1 teaspoon salt and 1/4 teaspoon pepper; sprinkle over outside of whole quail and inside body cavity. Place quail in a shallow pan, breast side up. To preserve moistness, cover bird with bacon or salt pork, if desired. Roast in 350°F (180°C) oven for 45 minutes or until internal temperature reaches 180°F (82.2°C), basting occasionally. Let stand 10 minutes before carving. Frying Split birds in two down the back and flatten slightly with a mallet. Dredge in flour and herbs and spices. Sauté in oil 3 minutes per side. Do not overcook. Broiling Preheat broiler. Line broiler pan with foil for easy cleanup. Spray rack of broiler pan with nonstick cooking spray, if desired. Place quail halves on a rack set in the broiler pan. Position oven rack so quail halves on broiler rack are 6 inches (15cm) from the heat source. Broil on each side until quail gives under pressure or has an internal temperature of 145°F (62°C). Grilling Place quail halves on a prepared grill with a rack about 8 inches (about 20 cm) from the heat source. Grill, turning frequently (using tongs to prevent piercing skin), about 45 minutes, or until fork tender. Homemade or bottled barbecue sauce (or other glazes) may be brushed on quail during last 10 to 20 minutes of grilling time. To test the temperature, place your palms above the coals or heat source at cooking level. If you have to remove your hands after 2 seconds, the temperature is hot; after 3 seconds, medium hot; and after 4 seconds, medium. More than 4 seconds indicates the grill has not reached cooking temperature. Nutritional HighlightsQuail (meat only, raw), 1 bird (92g) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines. |
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