Roast Coturnix Quail
A simple high-heat roast Coturnix quail recipe with a quick salt brine to help keep the meat tender. This is a good beginner-friendly way to cook whole plucked quail without drying them out.
Equipment
- 1 Cast Iron Skillet or small roasting pan
Ingredients
Brine
- 1/4 cup Kosher Salt
- 4 cups Water
- 2 Bay Leaves
Quail
- 4 Coturnix Quail whole, plucked
- 1-2 tbsp Butter or olive oil
- Salt to taste
- Black Pepper to taste
- 2 Celery Sticks cut into pieces
- Lemon Wedges optional
Instructions
- Add the water, kosher salt, and bay leaves to a small pot. Bring to a boil, then turn off the heat and let the brine cool completely.1/4 cup Kosher Salt, 4 cups Water, 2 Bay Leaves
- Place the whole quail in the cooled brine. Cover and refrigerate for 2 to 6 hours.4 Coturnix Quail
- Preheat the oven to 500°F, or as hot as your oven will go.
- Remove the quail from the brine and pat them very dry with paper towels.
- Rub the quail with butter or olive oil, then season lightly with salt and black pepper.1-2 tbsp Butter, Salt, Black Pepper
- Place the quail in a cast-iron skillet or small roasting pan. Use pieces of celery to help keep the birds upright if they want to tip over.2 Celery Sticks
- Roast for 12 to 18 minutes, checking early if the birds are small.
- Remove the quail from the oven and let them rest for 5 to 10 minutes before serving.
- Serve with lemon wedges, if using.Lemon Wedges
Notes
- Use a fully cooled brine before adding the quail. Hot brine can start cooking the outside of the birds before they ever go in the oven.
- Don't skip drying the quail after brining. Dry skin browns better, while wet skin tends to steam.
- Start checking at 12 minutes. Coturnix quail cook quickly, and smaller birds may be done before larger ones.
- Because the quail are brined, go easy with the extra salt before roasting. You can always add more at the table.