INGREDIENTS:
For the Quail:
- 8 quail (to feed 4 as a main meal)
- 1 small lemon, cut into eighths
- 40g (2 tablespoons) butter, cubed
- 8 garlic cloves, peeled, bruised
- 2 sprigs fresh thyme, leaves picked
- 1 sprig fresh rosemary, leaves picked
- 125mls (1/2 cup) chicken stock
- 60mls (1/4 cup) dry white wine
- Salt & ground black pepper, to taste
- Steamed waxy potatoes and green beans, to serve
For the Herb Butter
- 60g (3 tablespoons) butter, at room temperature
- 2 tablespoons fresh thyme leaves, finely chopped
- 1 tablespoon fresh rosemary leaves, finely chopped
- 2 large garlic cloves, crushed
- Salt & ground black pepper, to taste
HOW TO:
Step 1: Preheat oven to 200°C (180°C fan-forced).
Step 2: To make the herb butter, place the butter, thyme, rosemary, garlic, salt and pepper in a small bowl and mix well to combine.
Step 3: Use your fingers to carefully loosen the skin over the quail breasts. Spread herb butter over the breasts and then re-cover with the skin.
Step 4: Divide the lemon, butter, garlic, thyme and rosemary among the cavities of the quail. Tie the legs together with wet unwaxed string.
Step 5: Place the quail in a single layer in a large roasting pan. Roast in preheated oven for 35 minutes or until the juices are pale pink when a fine skewer is inserted into the thigh. Remove the quail from the roasting pan and place on a large plate. Cover loosely with foil and stand for 10 minutes to rest.
Step 6: Meanwhile, place roasting pan over medium heat. Add the stock and white wine and cook for 1 minute, scraping with a wooden spoon to dislodge any residue left on the base of the pan. Bring to the boil and simmer, uncovered, for 2-3 minutes or until reduced by 1/2. Taste and season with salt and pepper.