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12 responses to “Simple Roast Quail”

  1. Ben

    Just curious why wet plucking doesn’t work well on smaller birds. Clearly from the picture it just doesn’t, but I was wondering if you knew any specifics. I’ve only ever tried wet plucking pheasants, and was hoping to attempt it with some blue grouse this fall. Do you think blues are large enough to work, or would they end up looking like that quail?

  2. Peter

    For anyone plucking quail for the first time – and I guess that won’t happen until next season, another five or six months away here in CA – be aware that the skin is very thin and subject to ripping, which ain’t good. Maybe that is why scalding is done, but I have never tried it since the birds are so small. Just have to hope you have a soft-mouthed dog bringing your quail to hand (you don’t have a dog, Hank, so don’t bite too hard when you pick one up) , and take a careful approach to pulling the feathers. It is definitely worth the effort!

  3. Brenda K

    LOVE your blog! This post inspired me to ride into Chinatown and pick up a few quail from the live poultry market to roast, especially since there is ripe fruit on my “mojito tree” (CA key lime). A question: Could I get a decent result roasting the tiny birds under the (preheated) broiler on the low setting? That would be infinitely better economically than having to run the oven for an hour to get it up to 500 degrees, but what about the end result?

  4. Tim

    Instead of a butane blowtorch, you could use an alcohol torch. Jim Dandy is an antique model and is what I use. If you can get PGA (195proof), it will work fine and plus its meant for human consumption and won’t leave any funky fuel taste on your food. Denatured alcohol is ok but its not for human consumption. I personally like the idea of using a fuel in my blowtorch that is meant for human consumption. The Jim Dandy is cheap, easy to use and powerful enough to melt pennies. You can most certainly sear meat, burn feather stubs etc with it.

  5. Steve Edwards

    Will this recipe be good for skinned quail?

  6. Michael S.

    Could you do this in a ceramic smoker with indirect heat plates installed?

  7. Justin

    I would expect that the butter would burn and smoke at such high heat. Does this negatively impact the flavor? Will my kitchen be full of smoke?

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