Roasted Quail with Celery

Instructions

1. 1

   Preheat your oven to 425°F. Arrange the quail on a cutting board and season the cavity and exterior of each bird with salt and pepper.

   Tip: Pat the quail completely dry to ensure crispy skin when roasted.

2. 2

   Place one garlic clove, a sprig of thyme, and a squeeze of lemon inside each quail cavity. Tie the legs together with kitchen twine.

   Tip: Trussing the quail helps them cook evenly and look more presentable.

3. 3

   In a large roasting pan, toss the celery pieces with 2 tablespoons of olive oil, salt, and pepper. Arrange them in a single layer around the pan.

   Tip: The celery will release moisture and caramelize beautifully as the quail roasts above it.

4. 4

   Brush the exterior of each quail with the remaining olive oil and arrange them breast-side up on top of the celery. Scatter the rosemary sprigs around the pan.

   Tip: Position quail so they don't touch each other for even cooking.

5. 5

   Roast for 30-35 minutes until the quail skin is golden brown and the internal temperature reaches 165°F at the thickest part of the thigh.

   Tip: Small birds cook quickly, so check temperature at 25 minutes to avoid overcooking.

6. 6

   Transfer the roasted quail and celery to a serving platter. Place the roasting pan on the stovetop over medium-high heat.

   Tip: Keep the platter warm while you make the pan sauce.

7. 7

   Pour the white wine into the hot pan, scraping up any browned bits with a wooden spoon. Add the chicken broth and simmer for 2-3 minutes until slightly reduced.

   Tip: This deglazing creates a flavorful sauce from the roasting residue.

8. 8

   Remove from heat and whisk in the butter until melted and incorporated. Taste and adjust seasoning with salt and pepper.

   Tip: The butter enriches the sauce and creates a silky texture.

9. 9

   Pour the pan sauce over the quail and celery just before serving. Garnish with fresh lemon wedges and additional thyme if desired.

   Tip: Serve immediately while the quail is still warm and crispy-skinned.