Baked Quail
Description
The recipe won't take much time. Baked guinea fowl is a rarity in our kitchens, yet this bird has exceptional flavor. Pay special attention to preparing the brine. Measure the required amount of water and mix the ingredients accordingly. For each liter, strictly combine the following: honey, salt, bay leaf, juniper berries, and dried mushrooms. Good luck. Serve hot.
Instructions
- 1
Step 1
Start by soaking the guinea fowl in a salt solution. Wash and dry the bird. Place it in a pot and completely cover with water.
- 2
Step 2
Remove the guinea fowl from the pot. Measure the amount of water and prepare the salt solution according to the recipe. For 1 liter, use the amount of ingredients specified above. Bring to a boil, then cool. Place the guinea fowl into the prepared salt solution. Refrigerate for 8 hours.
- 3
Step 3
Remove the guinea fowl from the salt solution. Use kitchen scissors to remove the backbone.
- 4
Step 4
Place the guinea fowl on a cutting board and press down firmly to flatten the bird as much as possible.
- 5
Step 5
Boil the potatoes.
- 6
Step 6
Place the guinea fowl into a baking dish and arrange potatoes around it. Brush the bird with vegetable oil. Bake for 40 minutes at 180 degrees.
- 7
Step 7
Remove the guinea fowl and let it cool slightly.
- 8
Step 8
Keep the potatoes in the turned-off oven for another 10-15 minutes.
- 9
Step 9
Done!