Stuffed Quail

🛒 Ingredients

• Quail 300 g · 570 kcal
• Breadcrumbs 50 g · 180 kcal
• Yellow Onion 50 g · 20 kcal
• Garlic 10 g · 15 kcal
• Chicken Liver 50 g · 65 kcal
• Olive Oil 30 g · 270 kcal
• Fresh Parsley 5 g · 2 kcal
• Fresh Thyme 2 g · 1 kcal
• Chicken Broth 50 g · 5 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (400°F). Pat the quails dry with paper towels and season generously inside and out with salt and pepper.
2. In a skillet, heat a tablespoon of olive oil and sauté the finely diced yellow onion and minced garlic until softened, about 3-5 minutes.
3. Add the finely chopped chicken liver to the skillet and cook for another 2-3 minutes until lightly browned. Remove from heat.
4. In a mixing bowl, combine the breadcrumbs, sautéed onion and garlic mixture, cooked chicken liver, chopped fresh parsley, fresh thyme leaves, and a splash of chicken broth. Mix well to moisten the stuffing.
5. Carefully stuff each quail cavity with the prepared filling. Do not overstuff, and then truss the legs together with kitchen twine to hold the stuffing in place and help the quail keep its shape.
6. Place the stuffed quails in a roasting pan. Drizzle the remaining olive oil over the quails and roast for 20-25 minutes, or until golden brown and cooked through, basting occasionally.
7. Once cooked, remove the quails from the oven and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring a tender and flavorful result.