Herb Roasted Quail With Country Hash

Lots of people avoid these adorable little quail because they think they’re either really difficult to cook or too “fancy schmansy.” In reality, they’re just as easy as chicken, and I find them to be a little more succulent.

Oh, and they also do look kind of fancy on the plate.

Tie the trimmed quail legs together with butchers string or the birds wings and drums will splay during cooking and be all weird and spread eagle on the plate. For each bird, stuff cavity with a handful of thyme, parsley, sage, onion, and garlic. Rub the top of the bird with a little butter, sprinkle with salt & pepper and bake at 350 for about 40 minutes or until the juice runs clear from the thickest part of the thigh.

For the hash, cut potatoes into small cubes and boil until almost (but not quite) tender. Saute the celery, carrots, onions & garlic until tender. Throw all other ingredients into a heavy skillet and cook covered over medium heat until chicken stock is absorbed. Season with salt & pepper.

Prep Time: 30 minutes

Cook time: 40 minutes

Total time: 1 hour 10 minutes

Yield: 2 to 3 servings