Crispy whole slow-cooked quail served on a plate with herbs

Crispy Slow-Cooked Whole Quail: Tender, Juicy & Flavorful

Name: Crispy Slow-Cooked Whole Quail: Tender, Juicy & Flavorful
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 2
Cuisine: European
Ingredients: 2 pieces Whole quail (fresh or thawed); 2 tbsp Olive oil (preferably extra virgin for flavor); 1 tsp Salt (preferably fine sea salt for better absorption); 0.5 tsp Black pepper (freshly ground for best aroma); 1 tsp Garlic powder (or 2 cloves fresh garlic, minced); 1 tsp Dried thyme or rosemary; 1 tsp Lemon zest (optional, for bright flavor)

Home Page / Slow Cooker Recipes / How to Slow Cook Quail for Tender and Flavorful Meals

medium

1 hour 45 min

Nutritional value per serving

Calories280kcal

Carbs3gram

Fat15gram

Protein30gram

Ingredients

Quantity

Whole quail (fresh or thawed)2 pieces
Olive oil (preferably extra virgin for flavor)2 tbsp
Salt (preferably fine sea salt for better absorption)1 tsp
Black pepper (freshly ground for best aroma)0.5 tsp
Garlic powder (or 2 cloves fresh garlic, minced)1 tsp
Dried thyme or rosemary1 tsp
Lemon zest (optional, for bright flavor)1 tsp

This recipe guides you through slow cooking whole quail to achieve tender, juicy meat and then finishing it with a crisp skin that will delight your taste buds. Slow cooking gently breaks down the quail meat, which naturally tends to be lean and can dry out when cooked too quickly. By carefully following this method, you ensure a flavorful and moist dish. The total cost of ingredients is approximately $15 / €14 / £12 / ₹1100, and the dish contains roughly 280 calories per serving. This recipe suits a medium complexity home cook who has basic kitchen tools and an oven. Total cooking time is about 2 hours. This dish fits well into a balanced, protein-rich diet.

Preparation instructions

Prepare the Quail

1Preheat your oven to 120°C (250°F). Remove any giblets from inside the quails. Pat the quail dry thoroughly with paper towels. This step helps the skin crisp later and reduces the risk of uneven cooking.

Season the Quail

2Rub the whole quail evenly with olive oil all over including the cavity. Then sprinkle salt, black pepper, garlic powder, and dried thyme or rosemary onto all sides of the quail. If using lemon zest, sprinkle this as well for extra flavor. This seasoning adds great depth and will penetrate the meat during slow cooking.

Slow Cook the Quail

3Place the quail in a small roasting pan or ovenproof dish, breast side up. Cover tightly with aluminum foil or a lid to prevent moisture loss. Cook in the preheated oven for about 1 hour and 30 minutes. The internal temperature should reach at least 74°C (165°F) at the thickest part of the bird, which is the safe minimum for poultry. Use a meat thermometer for accuracy.

Rest and Crisp Skin

4Carefully remove the foil. Increase oven temperature to 220°C (425°F). Return the quail to the oven uncovered for 10-15 minutes or until the skin is golden and crispy. Keep a close watch so the skin doesn't burn. This step renders the fat and crisps the skin beautifully.

Serve Safely

5Remove the quail from the oven and let them rest for about 5 minutes before serving. This allows the juices to redistribute for moist meat. Always use clean utensils and plates to avoid cross-contamination, especially if handling raw poultry separately.

Cooking Tips

1Use a meat thermometer to ensure quail is cooked safely to 74°C (165°F). This prevents undercooking and ensures juicy meat.

2Patting the quail dry before seasoning helps the skin become crisp instead of soggy.

3If you don’t have dried herbs, fresh thyme or rosemary can be used but decrease quantity slightly as fresh is more pungent.

4Rest the quail before serving to keep the meat tender and juicy.

5Avoid cross-contamination by washing hands and utensils after handling raw quail.

Equipment Needed

Oven
Small roasting pan or ovenproof dish
Aluminum foil or oven-safe lid
Meat thermometer
Tongs or spatula
Paper towels
Knife and cutting board (if trimming)
Small bowl or plate for seasoning mixture

Grocery Shopping List

[ ] Whole quail (2 pieces) — approx. $12. Look for quail that are plump with no bruises or strong odor.
[ ] Olive oil (small bottle) — approx. $4. Choose extra virgin olive oil for better flavor.
[ ] Salt (packet) — approx. $1. Fine sea salt dissolves better.
[ ] Black pepper (ground or whole peppercorns) — approx. $3. Freshly ground offers best aroma.
[ ] Garlic powder or fresh garlic (1 bulb) — approx. $1. Fresh garlic enhances flavor.
[ ] Dried thyme or rosemary (small jar) — approx. $3. Choose fresh, fragrant herbs.
[ ] Lemon (1, optional) — approx. $0.5. Buy firm, heavy lemons for juiciest zest.

Total Estimated Cost: $15 (prices may vary locally).

FAQ

Is it safe to cook quail at a low temperature for a long time?

Yes, slow cooking quail at a controlled low temperature is safe as long as you ensure the internal temperature reaches 74°C (165°F) to kill harmful bacteria.

How do I know when the quail is fully cooked?

Use a meat thermometer to check the thickest part of the quail. When it reaches 74°C (165°F), it is safe to eat.

Can I marinate the quail before slow cooking?

Yes, you can marinate the quail for extra flavor but avoid acidic marinades for too long as they can affect the texture.

What if I don’t have a meat thermometer?

Cook quail until the juices run clear and the meat is no longer pink inside, but investing in a meat thermometer is the best way to ensure safety and perfect cooking.