Even a novice cook will be able to surprise guests with an exquisite and appetizing dish if he cooks quails in the oven, as an option - for the New Year's festive table. The rosy roasted birds will immediately become a staple treat as soon as you serve them hot and hot straight from the oven. Due to their small size, quail is a portioned product, so calculate the number of carcasses based on the number of guests, and children will also want to taste this hot!
The dish is prepared quickly - 30 minutes is enough for the complete baking of the birds both outside and inside. By the way, you can create a "pillow" of potatoes or other vegetables and put smeared quails on it, and the fat dripping from them during heat treatment will nourish the vegetables and they will become very tasty and fragrant.
Ingredients:
Quail - 3 pcs.
Mayonnaise - 2 tablespoons
Salt and pepper to taste
Rosemary and thyme to taste
How to cook:
Prepare the food you need.
Rinse the purchased quails thoroughly in water, remove the insides from them: heart, liver, etc. Lightly rub off the light yellow film on the skin surface with your hands, being careful not to damage it. Do not hide the insides far - they will need to be placed inside after coating.
Under the stem of each carcass, make a small incision in the skin and insert the stem on the other side. Then push the other through this leg. Thus, the legs of the birds are sealed. If this is not done, then the bones will char during baking and the dish will look ugly when served.
Place the quail in a deep container.
Add salt and ground black pepper to taste. Rub the carcasses thoroughly outside and inside.
Spread with any fat content mayonnaise and place the quails in a baking dish. Add rosemary and thyme fresh or dried.
It is imperative to use mayonnaise, since quails are dietary birds and they have little fat. Without mayonnaise sauce, the baked meat will turn out to be dryish in taste and will not have such a ruddy, golden crust on it.
Cover the dish with foil and place in an oven preheated to 200 degrees. Bake for 20 minutes, then remove the foil and cook until tender, keeping an eye on the surface of the game.
Then remove the quails from the oven, let cool slightly. Do not pour juice and fat out of the mold!
Drain the juice into the gravy boat. Place the ruddy birds on a platter and place a gravy boat in the middle. Serve with some garnish: potatoes, pasta, baked vegetables. Don't forget to garnish the baked quail with fresh herbs.
Bon appetit and Happy New Year!
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