Name: Roast Pomegranate-Glazed Quail
Total time: PLACEHOLDER
Yield: Serves 4
Ingredients: Salt and pepper; 8 (5- to 7-ounce) whole quail, giblets discarded; 2 tablespoons extra-virgin olive oil; 6 tablespoons pomegranate molasses; 1 tablespoon minced fresh thyme; 1 teaspoon ground cinnamon

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.