Roast Pomegranate-Glazed Quail
By America's Test KitchenPublished on October 20, 2021
Yield
Serves 4
Ingredients
Before You Begin
Quail is often sold with the neck still attached; you can remove it with kitchen shears, if desired.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 500 degrees. Set wire rack in aluminum foil–lined rimmed baking sheet and spray with vegetable oil spray. Dissolve ½ cup salt in 2 quarts water in large container. Submerge quail in brine and refrigerate for 20 minutes.
- Remove quail from brine, pat dry with paper towels, and season with pepper. Working with 1 quail at a time, make incision through meat of 1 drumstick using tip of paring knife, about ½ inch from tip of drumstick bone. Carefully insert other drumstick through incision so legs are securely crossed. Tuck wingtips behind back.
- Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown 4 quail on all sides, about 4 minutes; transfer to prepared rack. Repeat with remaining 1 tablespoon oil and remaining 4 quail.
- Combine pomegranate molasses, thyme, cinnamon, and ⅛ teaspoon salt in bowl. Brush quail evenly with half of pomegranate molasses mixture and roast for 5 minutes. Brush quail with remaining pomegranate molasses mixture and continue to roast until well browned and breasts register 160 degrees and thighs register 175 degrees, 7 to 13 minutes. Transfer quail to serving dish and let rest for 5 minutes. Serve.
Yield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Since they are so small, roasting these tiny birds is a delicate balancing act between achieving golden brown skin and preventing the meat from overcooking. A 20-minute brine offered some insurance against dry meat. The direct heat from a just-smoking skillet allowed all the surface moisture to be shed and jump-started the browning process. Finishing the birds in a 500-degree oven allowed the quail to bronze further without drying out. Sweet, sour, and fruity pomegranate molasses made a great glaze for our quail because it clung nicely and its sugars helped the skin to brown. Quail is often sold with the neck still attached; you can remove it with kitchen shears, if desired.
Before You Begin
Quail is often sold with the neck still attached; you can remove it with kitchen shears, if desired.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 500 degrees. Set wire rack in aluminum foil–lined rimmed baking sheet and spray with vegetable oil spray. Dissolve ½ cup salt in 2 quarts water in large container. Submerge quail in brine and refrigerate for 20 minutes.
- Remove quail from brine, pat dry with paper towels, and season with pepper. Working with 1 quail at a time, make incision through meat of 1 drumstick using tip of paring knife, about ½ inch from tip of drumstick bone. Carefully insert other drumstick through incision so legs are securely crossed. Tuck wingtips behind back.
- Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown 4 quail on all sides, about 4 minutes; transfer to prepared rack. Repeat with remaining 1 tablespoon oil and remaining 4 quail.
- Combine pomegranate molasses, thyme, cinnamon, and ⅛ teaspoon salt in bowl. Brush quail evenly with half of pomegranate molasses mixture and roast for 5 minutes. Brush quail with remaining pomegranate molasses mixture and continue to roast until well browned and breasts register 160 degrees and thighs register 175 degrees, 7 to 13 minutes. Transfer quail to serving dish and let rest for 5 minutes. Serve.
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