Roasted Quail with Celery
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant roasted quail with celery is one of my favorite weeknight dinners because it comes together in just under an hour. Quail is such a delicate, flavorful bird, and when you pair it with fresh celery, garlic, and herbs, you get something that feels restaurant quality but is honestly quite simple. Plus, celery is packed with vitamins and antioxidants that support heart health, so you're getting nutrition along with incredible flavor. The best part? This recipe won't break the bank, and most of us already have these ingredients on hand.
Ella x
Ingredients
- 4whole quail(cleaned and patted dry)
- 6celery stalks(cut into 3-inch pieces)
- 4 tablespoonsolive oil
- 3 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 4garlic cloves(crushed)
- 1½ teaspoonssea salt
- ½ teaspoonblack pepper
- 1lemon(halved)
- 118 mldry white wine
- 59 mlchicken broth
- 2 tablespoonsbutter
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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