Roasted Quail with Parsnip and Thyme Jus

Instructions

1. 1

   Preheat your oven to 425°F. Pat the quail dry and season generously inside and out with salt and pepper. Rub 2 tablespoons of olive oil over each bird and tuck sprigs of fresh thyme into their cavities.

   Tip: Drying the quail ensures crispy, golden skin during roasting.

2. 2

   Toss the parsnip batons with remaining olive oil, sea salt, and pepper on a large roasting pan. Create space in the center and arrange the seasoned quail breast-side up on top of the parsnips, nestling the smashed garlic and halved shallots around them.

   Tip: The parsnips will caramelize beautifully while the quail cooks above them.

3. 3

   Roast in the preheated oven for 30-35 minutes until the quail skin is deeply golden and the thickest thigh meat reaches 165°F on an instant-read thermometer. Transfer the quail to a warm plate and tent loosely with foil.

   Tip: Check doneness by piercing the thigh—juices should run clear, not pink.

4. 4

   Pour off all but 1 tablespoon of fat from the roasting pan and place it on the stovetop over medium-high heat. Add the white wine to deglaze, scraping up all browned bits with a wooden spoon for 2 minutes.

   Tip: Deglazing captures all the flavorful caramelized bits from the pan.

5. 5

   Stir in the chicken stock and Dijon mustard, then add the roasted garlic and shallots. Simmer for 3-4 minutes until the liquid reduces by about one-third and becomes slightly syrupy.

   Tip: The jus should lightly coat the back of a spoon when ready.

6. 6

   Strain the jus through a fine-mesh sieve into a small saucepan, pressing gently on the solids. Whisk in the cold butter until fully incorporated, then taste and adjust seasoning with additional salt and pepper as needed.

   Tip: Whisking in cold butter creates a silky, luxurious sauce without needing cream.

7. 7

   Divide the roasted parsnips among four plates, place a quail on top of each portion, and drizzle generously with the herb butter jus. Garnish with fresh thyme sprigs if desired and serve immediately.

   Tip: Serve with crusty bread to soak up every drop of the delicious jus.