How to cook Quails

Hi all!

The other day on Jan 10th I posted a picture of some nice quails that I made for my husband's birthday. Here is the recipe:

MY SAVORY QUAILS

Before I begin, I usually portion 2 quails per person. In my area, you usually buy quails 6 to a package. I cooked 2 packages (12 quails). These portions are for 12 quails.

12 quails
1/2 package of bacon sliced very thin
salt
pepper
full bulb of garlic
fresh sage
fresh rosemary
white wine
chicken stock

Take each quail and salt and pepper inside & all around the outside. Don't be afraid of salt and pepper....they are your friends! Place in oven ready pan, legs facing in. (they will cook too much or burn if you face the legs to the outside).

Take 1 entire bulb of garlic, remove the thick outer peels (don't worry about the soft peels inside, they will melt into the dish). Cut bulb in half and break apart & spread all around quails.

Take thinly sliced bacon and spread all around the quails.

Take two  4 " sprigs of rosemary, strip off the stem and sprinkle around.

Take about 8-10 or so nice sage leaves and sprinkle around the quails.

Drizzle with a little mild olive oil or canolla oil. And also drizzle in about 1 cup of white wine.

Cook about 1 hour in a 350 deg oven turning often from front to back giving special care to keep the breasts moist. if you see that you need a bit more moisture (too much evaporation) pour in a 1/2 cup or less of chicken stock just to keep moist. (The quails should not be swimming in liquid. This liquid serves to keep the birds moist). During the last 15 minutes, turn temperature up to 425 deg to brown up the quails nicely (don't burn them just a nice brown). Always keeping an eye on the moisture level and turn turn turn the quails.

At this point, your bacon will be nice & crispy. Serve the birds on a platter and sprinkle all the nice jus with bacon all around. Make sure you have some nice crusty bread as you will want to soak up all those good juices with bits of bacon, sage & rosemary.....that's gold there baby!!!

By the way, you can use this same recipe to cook chicken, or other poultry like cornish hens too!

EAT & ENJOY!!!