1 hour 30 min. Recipe Yield:
4 servings Difficulty:
Bacon-wrapped quail – a French cuisine recipe, based on this recipe, you can cook not only quails, but also pheasants, hazel grouses or partridges. The recipe is not complicated, but the taste and appearance are very festive. To prevent the poultry breast from drying out, it must be wrapped in thin strips of bacon, it will protect the breasts from drying out and make the quail meat much juicier. I use small shallots for quails, its size does not differ much from the green of garlic.
From the giblets, you can make a wonderful broth, which will come in handy in the future. Wash the giblets, add water and put on high heat, when the water boils – remove the foam, reduce the heat and cook for another 1 hour. To make the broth rich, you can add black peppercorns, cloves and roots to it.
You can serve bacon-wrapped quails with potatoes. Peel the potatoes, boil, then cut into slices. When the quails are cooked, remove the foil, put potatoes on the quails, increase the temperature to 220-250°C (430-480°F) and bake for another 10 minutes. Serve the quail warm, put the quail, potatoes, onion, garlic on a plate, pour over the resulting juice and serve.