Last Sunday I was served a really wonderful roast chicken dinner at a dear friend's house, and I secretly grew annoyed. I wanted the whole chicken to myself. And I thought, well, if I can't have a whole chicken right now, I will go buy half a dozen quails and have each one by myself, so that by the end I will have consumed six whole little birds, without having to share with anyone.
There. Isn't that an awful confession? But it's true.
Actually I shouldn't be complaining at all. In fact it was a thrilling moment when my friend pulled the chicken, which she had purchased at the Greenmarket, out of the oven. To my delight, tucked next to some roasted potatoes and carrots were two chicken feet, looking very plump and tasty. I planned on claiming and eating those feet.
And I did. No one else wanted the feet! Quite conveniently, the breast meat people didn't even want to play rock-paper-scissors for the dark meat. As usual, I waited a respectable period of time, then mined the chicken for those two little pockets of blood congealed near the rib cage. So things could really not have been any better, unless you count the minor tragedy of another friend claiming the chicken neck before me. But even if I'd gotten the chicken neck, I would have have felt the same urge to sit down at the table with a whole bird to myself.
That's when I decided to buy six little quails all for myself. They taste sort of like tiny ducks, since their breast meat is dark rather than white. I cooked the six quails in different ways, on different days, and dined alone. It was so therapeutic.
On the first day I roasted a single quail. On the second day, I simmered another two. On the third day, I battered and deep-fried two more, and on the last day, I stewed the sixth quail in soup.
Of those preparations, the simmered version was my favorite, and I'll tell you why. Roasted quail is neither as tender as chicken nor as fatty as duck. Deep-fried quail is pretty good, like deep-fried anything, but it just made me wish I was eating fried chicken. Quail is too small and bony for soup.
But simmering the quail quickly on the stove is the best way to savor its quail-ness. I browned the quails in butter, then tossed in some chopped capers and mustard. They took about 15 minutes to simmer in stock, the sauce reducing into a glaze of butter and capers with a mustard-y kick.
I felt so reinvigorated from my six whole little birds that when I went to another friend's house the next week, and was served another whole chicken, I was OK with sharing. Except this time I went straight for the neck.
Some people say it tastes similar to duck, but I think it's almost the same flavor as dark meat chicken. I suppose it would be fair to say that its flavor is sort of a cross between duck and chicken.
Many people consider quail to have a much gamier taste than chicken. It is often referred to as tasting like a mix between chicken and duck. Additionally, quail is typically more tender than chicken meat and is known for being very moist when prepared correctly.
Roasted quail is neither as tender as chicken nor as fatty as duck. Deep-fried quail is pretty good, like deep-fried anything, but it just made me wish I was eating fried chicken. Quail is too small and bony for soup. But simmering the quail quickly on the stove is the best way to savor its quail-ness.
Compared to eating chicken, eating quail is better for you because quail meat is higher in vitamin C and iron. Quail gives you vitamin A whereas chicken does not. And quail also gives you more minerals and amino acids than chicken meat.
Like most animals, quails are rich in protein.They are also a good source of iron, vitamin B6, zinc, and vitamin B3. For those who cannot bear to eat these creatures, quails are also sometimes kept as pets, and lay tiny speckled eggs that are also edible.
A persistent myth holds that it is impossible to eat quail every day for a month. This has been the subject of a number of proposition bets; however, it has been achieved on several occasions. This "every-day-for-a-month" estimation may have been derived from a Biblical passage about quail.
A high intake of protein is not suitable for your health. Always seek advice from a physician if you want to consume Quail meat frequently. Quail meat should not be consumed by those who suffer from knee joint discomfort or joint pain, also known as inflammation of the knee.
Small twigs, grass stems, leaves and feathers line the nest. Average life expectancy for a wild quail is 1.5 years although on occasion they may live for up to four years. Mature birds average eleven inches long and weigh from 5.1 to 6.5 ounces (160 to 200 grams.)
Quail is a game bird with a delicate, sweet flavour. As they are a small bird, they dont take very long to cook. The breasts, unlike chicken, can be served while still pink in the middle.
The nutritional value of quail eggs is similar to chicken eggs, but since quail eggs are so small, you can eat more of them. Three to four quail eggs is the equivalent of a single chicken egg. Meaning 6 to 12 quail eggs is a reasonable amount to eat per day!
Chicken eggs and quail eggs pretty much taste the same when scrambled; however, quail eggs have a lot more egg yolk to egg white ratio. This makes them have a slightly richer taste when baking with them.
Some say it tastes like a nice piece of veal, but to me it tastes like duck, just not as oily. High - Quail are tender and delicious, basically mini chickens. Make sure not to overcook because their small size makes them easy to dry out.
They are ready as soon as the skin can be pushed away from the bone of the leg. Quail is lovely when the breast is still pink but the leg meat is cooked through. Personally, I like my quail to have a crisp outer skin but still be a little pink on the inside.
Glazed roast quail, served over decadently creamy cheese grits, is perfect for special dinners or family suppers. BEST of all it only takes about 30 minutes from start to finish!
Introduction: My name is Patricia Veum II, I am a vast, combative, smiling, famous, inexpensive, zealous, sparkling person who loves writing and wants to share my knowledge and understanding with you.
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