Slow cooked whole quail garnished with fresh herbs

Tender Slow-Cooked Whole Quail: A Healthy Delight

Name: Tender Slow-Cooked Whole Quail: A Healthy Delight
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 2
Cuisine: general
Ingredients: 2 pieces Whole quail (fresh or thawed); 2 tbsp Olive oil; 3 pieces Garlic cloves (minced); 1 tbsp Fresh rosemary (or 1 tsp dried); 1 tsp Lemon zest; 1 tsp Salt; 0.5 tsp Black pepper (freshly ground); 2 pieces Carrots (cut into chunks); 1 piece Onion (quartered); 100 ml Low sodium chicken broth

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

easy

3 hour

Nutritional value per serving

Calories350kcal

Carbs5gram

Fat17gram

Protein28gram

Ingredients

Quantity

Whole quail (fresh or thawed)2 pieces
Olive oil2 tbsp
Garlic cloves (minced)3 pieces
Fresh rosemary (or 1 tsp dried)1 tbsp
Lemon zest1 tsp
Salt1 tsp
Black pepper (freshly ground)0.5 tsp
Carrots (cut into chunks)2 pieces
Onion (quartered)1 piece
Low sodium chicken broth100 ml

This slow-cooked whole quail recipe offers a simple and healthy way to enjoy this delicate game bird. Slow cooking makes the quail tender and juicy while preserving its rich flavors without the need for excessive fat. The recipe uses basic ingredients commonly found in supermarkets and requires minimal kitchen tools. The total cost for the ingredients is approximately $12 USD / €11 / £9 / ₹900, serving 2 people, with each serving containing about 350 kcal. This dish suits a healthy eating lifestyle, is easy to prepare, and takes about 3 hours total including slow cooking time. Safety is prioritized with recommended cooking temperature and food handling tips.

Preparation instructions

Prepare the quail and marinade

1Pat the quail dry with paper towels to ensure crispy skin when cooking. Rub olive oil evenly over the quail pieces. Mix minced garlic, rosemary, lemon zest, salt, and pepper. Rub this mixture all over the quail including inside the cavity. Marinate for 30 minutes in the refrigerator to enhance flavor and tenderness.

Preheat slow cooker and prepare vegetables

2Set your slow cooker to the low heat setting (typically about 75°C / 165°F). Place chopped carrots and quartered onion in the bottom of the slow cooker to create a flavorful bed for the quail that also protects it from direct heat.

Place quail in the slow cooker

3Place the marinated quail directly onto the vegetable bed. Pour the chicken broth around the birds, not over them, to keep the skin from getting soggy during slow cooking.

Cook the quail slowly

4Cover the slow cooker with its lid and cook on low for approximately 3 hours. Slow cooking at low temperature ensures the quail cooks evenly and stays tender. Do not remove the lid frequently as it lowers the temperature and extends cooking time.

Check internal temperature and finish

5After 3 hours, check the quail’s internal temperature with a meat thermometer inserted into the thickest part of the thigh (avoiding the bone). The safe internal temperature for quail is 74°C (165°F). If it has reached this temperature, the quail is done. If not, continue cooking and check every 15 minutes until temperature is reached.

Rest and serve

6Carefully remove the quail from the slow cooker and let it rest for 5 minutes before serving. Resting allows juices to redistribute, keeping the meat moist and flavorful. Serve the quail over the slow-cooked vegetables with some fresh salad or side of choice.

Cooking Tips

-Always use a clean meat thermometer to check doneness to avoid cross-contamination.

-If you don’t have fresh rosemary, dried rosemary works well—just use about one-third the quantity.

-For added flavor, stuff the cavity with a slice of lemon or fresh herbs before cooking.

-Ensure the quail is fully thawed if using frozen before marinating and cooking to ensure even cooking.

Equipment Needed

Slow cooker
Meat thermometer
Cutting board
Knife
Small bowl for mixing marinade
Kitchen tongs or spoons for handling quail

Grocery Shopping List

[ ] Whole quail (2 pieces) - Approx $8.50 USD. Choose quail with firm, unblemished skin and avoid any that smell sour.
[ ] Olive oil (small bottle) - Approx $4 USD. Extra virgin olive oil adds the best flavor.
[ ] Garlic (3 cloves) - Approx $0.30 USD. Fresh garlic cloves are preferred over pre-minced for better taste.
[ ] Fresh rosemary (a small bunch) or dried rosemary - Approx $2 USD. Fresh herbs enhance aroma.
[ ] Lemon (1, for zest) - Approx $0.50 USD. Use unwaxed lemons for zesting.
[ ] Carrots (2 medium) - Approx $0.40 USD. Look for firm, bright carrots without cracks.
[ ] Onion (1 medium) - Approx $0.30 USD. Yellow onions have a good balance of flavor.
[ ] Low sodium chicken broth (100 ml) - Approx $0.50 USD. Low sodium reduces overall salt content.

Total approximate cost: $12 USD

FAQ

Can I cook more than two quails at once in the slow cooker?

Yes, you can cook more quails if your slow cooker is large enough to fit them in a single layer. Adjust cooking time slightly, and always check the internal temperature to ensure they are fully cooked.

Is it necessary to marinate the quail?

Marinating is optional but recommended. It helps tenderize the meat and adds flavor. If short on time, you can rub the seasoning right before cooking.

Can I use frozen quail?

You can use frozen quail, but make sure they are completely thawed in the refrigerator before marinating and cooking for even results and food safety.

What if I don’t have a slow cooker?

You can roast the quail in an oven at 150°C (300°F) for about 1 hour, but the texture may be slightly different. Use a meat thermometer to check for doneness.