Quail roasted on a spit in the oven
Description
The recipe won't take much time. A perfect individual dish for a celebration—baked quail. They can be served with any side dish of pasta, vegetables, or vegetable salad. If desired, marinate the quail in advance in soy sauce or mayonnaise-based marinade for 2–3 hours. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. If desired, you can use a seasoning for meat or vegetables instead of chicken seasoning.
- 2
Step 2
Rinse the bird carcasses under water and dry them with paper towels. Make cuts, stretch the skin near the tail, and insert the quail legs crosswise into the slits. This way, the legs won't char and the carcass will brown evenly.
- 3
Step 3
Attach the skewer to the rotisserie, place one quail on it, then attach another skewer and place the second quail on it. If the rotisserie allows, place up to five quails on it, making sure they do not touch each other.
- 4
Step 4
Salt and pepper, sprinkle the carcasses with seasoning on all sides. Preheat the oven to 220 degrees.
- 5
Step 5
Place the spit in the oven and roast the birds for approximately 25–35 minutes, depending on your appliance's power or heat level. Use browning as a guide. Halfway through baking, brush the birds with oil.
- 6
Step 6
Place the baked quails on a "bed" of any greens and serve hot, garnished with tart-tasting berries.