Spatchcock Rotisserie Quail With Sweet Marinade Recipes
SPICE-RUBBED SPATCHCOCKED CHICKEN
A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour. Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored. If you aren't up for spatchcocking your own bird, you can ask your butcher to do it for you.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 3h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
- In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
- Heat oven to 425 degrees. If the chicken isn't on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
- Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.
Nutrition Facts : @context http, Calories 639, UnsaturatedFat 28 grams, Carbohydrate 4 grams, Fat 44 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 13 grams, Sodium 1000 milligrams, Sugar 2 grams, TransFat 0 grams
HONEY-GLAZED QUAIL WITH WALDORF SALAD
This makes an impressive starter for a celebration menu - but you won't be tied to the stove all night
Provided by Jason Atherton
Time 1h50m
Number Of Ingredients 11
Steps:
- Put the vinegars, honey and thyme sprigs into a bowl; mix well. Tip half the mixture into a large bowl. Add the quails, turn to coat, then cover and leave to marinate for at least 1 hr.
- Heat oven to 200C/fan 180C/gas 6. Heat a griddle over a medium heat, then cook the quails in batches for about 5 mins on each side until nicely charred. Once ready, place them in a roasting tin, then roast for 5 mins. Leave to rest for 5 mins, then brush over the remaining marinade.
- For the salad, arrange the lettuce in 6 Martini glasses (or small bowls). Put the remaining salad ingredients into a bowl and mix well. Divide among the glasses and sprinkle over the extra chives. To serve, divide the quails among 6 plates and serve each with a salad.
Nutrition Facts : Calories 295 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Protein 23 grams protein, Sodium 0.21 milligram of sodium
PAN-ROASTED QUAIL WITH PORT SAUCE
Steps:
- Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight.
- The Port Sauce accompaniment may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375°F oven for 2 hours, turning occasionally, until everything is well browned.
- Transfer the bones and vegetables to a heavy-bottomed stockpot and cover with the water. Bring to a boil, add the beef and veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another saucepan, add the cup of port, and simmer again to reduce liquid to 1 1/2 cups. At this point the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen.
- To cook the quail, preheat the oven to 350°F. Heat 2 tablespoons of olive oil in a castiron or other heavy-bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce.
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