Description
Generally in my family of quails grilled and baked not much liking. They have me in the soup are mainly, but these birds have gone on "Hurrah". So I will still cook and repeatedly, and all what I want :) Well, on new year's table a great option!
Ingredients
-
Quail
4 piece
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Vegetable oil
4 Tbsp
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Soy sauce
4 Tbsp
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Honey
1 tsp
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Black pepper
1 tsp
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Thyme
3 piece
Cooking
The quail cut ranges. Throw them in the freezer and use later for broth. Carcasses of birds respective chest up and push them slightly to the cutting Board.
Prepare the marinade of vegetable oil, Kikkoman soy sauce, honey, freshly ground black pepper (I had a mixture of peppers) and thyme.
Pour into a container to marinate in 4 tbsp of vegetable oil and soy sauce. Add a teaspoon of honey. Pepper grind in mortar or with a grinder, only with thyme leaves and sent all in the marinade.
Bring down the ingredients to obtain a homogeneous emulsion.
Drop in the brine our birds, mix well and put into the fridge for 8-12 hours.
Now I tell you how I prepared pickled quails for roasting. The fact that the fat little birds, especially in the breast. Therefore, the breast can get dry. To avoid this, cut the fat from those places where it a lot (usually it is more just under the tail) and put cut fat under the breast skin..
With this view, maybe it will be clearer :)
Now the wings and legs, wrap with foil, so not burnt.
Put the birds in a baking pan.
Cover with foil and bake it in the oven at 180-200 degrees for 1 hour. Maybe someone would think it's too long for such small birds, but in fact their meat is rougher than chicken, and less time baking it can get hard.
Then remove the foil and bake further 20-25 minutes for Browning of the crust.
Remove the legs and wings foil and bake another 5-10 minutes. Watch carefully so the legs are not burned.
Beautiful spread on a dish and serve! Bon appetit!
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