Roasted Quail
Description
This International main features Quails, Butter, Dried tarragon (scant, Of pepper. It delivers smooth, comforting richness, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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from a pepper mill Use this technique to
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cook as many quails as you need, remembering that 2
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make an entree portion.
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Serve with buttered brown rice or new potatoes and a green vegetable.
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PREHEAT OVEN TO 450F (232&# 194;°C) for 15 minutes.
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Clean quail.
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Grind a bit of pepper into cavity, put a half tablespoon of butter inside each with the tarragon.
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Tie the legs together with string if desired to maintain shape during cooking.
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Place on a rack, breasts up.
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Rub the skin of each quail with the other half of the butter.
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Place quails in the oven for 15 minutes.
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Baste with butter once or twice if you can.
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Remove from oven, cover with foil.
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Let sit 10 minutes and remove string before serving
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 152.4kcal
- % Daily Value *
- Total Fat 4.7g8%
- Saturated Fat 2.2g12%
- Cholesterol 8.1mg3%
- Sodium 34.1mg2%
- Total Carbohydrate 32.0g11%
- Dietary Fiber 12.5g50%
- Sugars 1.4g
- Protein 7.0g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, butter, chicken, dried, international, main, pepper, quail, quails, roasted, scant, tarragon, title, vegetarian
