Healthy Food Database

Quail are the small poultry - like doll-sized chickens, commercially-reared these days. While they were hunted in Europe, they are mainly reared specially for eating - the bird is small and plump, the meat: tender and delicate. Fresh quail are available as whole birds.
Category: Poultry
In Season: all year
To Buy:
Usually bought frozen in packs of 2 - 6. Buy part-boned (with only the drumsticks remaining) to save you the trouble later. Fresh quail should have no unpleasant smell or ripped skin.
To Store:
Lay the birds on kitchen paper on a plate covered with kitchen wrap and eat within 2 days. Frozen quail should be defrosted in the refrigerator overnight. Drain the next morning and rinse - refrigerate as described and use within 24 hours.
Tips & Tricks:
To prepare a quail, place it breast-side down on a chopping board. Using a sharp knife, cut through the centre of the underside of the bird. Turn the quail over and using the heel of the hand, press along the breast bone to flatten the bird.
Cooking Tips:
To bake in the oven brush the quail with a little olive oil. Place in a roasting tray in the centre of a pre-heated oven at 200C, gas mark 6 for 16 -20 minutes, basting occasionally. Check that the quail is cooked by piercing the thickest part of the thigh with a skewer. The quail is cooked when the juices run clear and there is no pink meat. Allow to stand for 5 minutes in a warm place before serving.

Nutrition per Per serve:

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Safe/negligible amount

Benefits the Following Health Conditions:*

Find recipes with Quail

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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