Tender and Juicy Slow-Cooked Whole Quail
Nutritional value per serving
Calories250kcal
Carbs2gram
Fat12gram
Protein30gram
Ingredients
- whole quail (fresh or thawed)4 piece
- olive oil (extra virgin preferred)2 tbsp
- garlic cloves, minced3 piece
- fresh rosemary sprigs3 piece
- fresh thyme sprigs3 piece
- lemon zest (optional)1 tsp
- salt (preferably kosher salt)1.5 tsp
- black pepper, freshly ground1 tsp
- chicken broth or water1/2 cup
This slow-cooked whole quail recipe is a fantastic way to enjoy tender, juicy, and flavorful quail with minimal effort. Slow cooking allows the meat to become incredibly tender while soaking up the aromatic herbs and spices. The total cost of ingredients is approximately $12 USD / €11 / £9 / ₹900, and the dish offers around 250 calories per serving. This recipe is suitable for a standard omnivorous diet, is easy in complexity, and takes about 3.5 hours total time including prep and cooking. It’s ideal for anyone looking for a simple yet impressive poultry dish.
Preparation instructions
Prepare the Quail
1Preheat your slow cooker to low heat. Rinse the quail under cold water and pat dry thoroughly with paper towels. Season the quail all over, inside and out, with salt and black pepper. This ensures flavor and food safety by removing surface bacteria.
Stuff with Aromatics
2Stuff each quail cavity with 1 sprig each of rosemary and thyme, and a little minced garlic. This infuses the meat with flavors while cooking.
Prepare the Slow Cooker
3Drizzle olive oil in the bottom of the slow cooker. Place the lemon zest, the remaining minced garlic, and a sprig of each herb at the bottom for extra aroma. Pour the chicken broth or water to provide moisture during cooking.
Place Quail in Cooker
4Place the seasoned, stuffed quail into the slow cooker on top of the herbs and liquid. Do not overcrowd — give each quail some space for even cooking.
Slow Cook the Quail
5Cover and cook on low for 3 hours. This allows the quail to cook gently and become very tender without drying out. Avoid opening the lid too often to maintain heat and moisture.
Check Internal Temperature
6Using a meat thermometer, check the thickest part of the quail’s thigh. The safe internal temperature for poultry is 165°F (74°C). Once reached, the quail is safe to eat and fully cooked.
Optional Crisping (if desired)
7If you prefer crispy skin, carefully remove the quail and place on a baking sheet. Broil in the oven for 3-5 minutes until the skin is golden and crispy. Watch closely to avoid burning.
Rest and Serve
8Let the quail rest for 5 minutes before serving. Resting helps redistribute juices, making the meat moist and flavorful.
Cooking Tips
1For easier cleanup and prevention of sticking, you can line your slow cooker with a slow cooker liner.
2If fresh herbs are not available, use 1 teaspoon each of dried rosemary and thyme instead.
3Avoid cross-contamination by using separate cutting boards and utensils for raw poultry and vegetables.
4Make sure to clean your meat thermometer after each use with hot, soapy water to prevent bacteria spread.
Equipment Needed
- Slow cooker (crockpot)
- Meat thermometer
- Sharp knife
- Cutting board (preferably separate for raw meat)
- Mixing bowl
- Measuring spoons
- Tongs or heatproof gloves
- Baking sheet (optional for crisping)
Grocery Shopping List
- [ ] Whole quail (4 pieces, approx. $10) - Choose fresh-looking birds with firm flesh and no strong odor.
- [ ] Olive oil (extra virgin, approx. $0.50 for needed amount) - Look for a bottle with a harvest date to ensure freshness.
- [ ] Fresh garlic (3 cloves, approx. $0.30) - Select firm, plump cloves without sprouting.
- [ ] Fresh rosemary (1 small bunch, approx. $1) - Pick bright green, fragrant sprigs without browning.
- [ ] Fresh thyme (1 small bunch, approx. $1) - Choose vibrant leaves without wilting.
- [ ] Lemon (1, approx. $0.50) - Choose firm lemons with smooth skin.
- [ ] Salt & black pepper (assuming you have these in your pantry; if not, approx. $1 total)
FAQ
Can I use frozen quail for this recipe?
Yes, you can use frozen quail; just make sure it is fully thawed in the refrigerator before starting the recipe to ensure even cooking.
Is it necessary to use fresh herbs?
Fresh herbs provide the best flavor, but dried herbs can be used as a substitute at about one-third the amount.
How do I know when the quail is fully cooked?
Use a meat thermometer to check that the internal temperature has reached at least 165°F (74°C) in the thickest part of the thigh.
Can I add vegetables to cook with the quail?
Yes, root vegetables like carrots and potatoes can be added below the quail for a complete meal, but adjust the liquid accordingly.