Quail with aromatic oil

We are confident that your experience with this dish will be the most favorable. The aromatic oil gives the quail a subtle, fresh flavor and prevents the birds from drying out during cooking.

Ingredients

• 8 quails;
• 1 lemon;
• 100 grams of butter;
• 100 grams of butter;
• 4-5 fresh sprigs of thyme;
• 2 sprigs of rosemary;
• 2-3 sage leaves;
• 60 milliliters of chicken broth;
• salt and pepper.

Directions

1. Rinse the bird carcasses, dry with disposable towels, set aside. Make some aromatic oil - grate the zest of half a lemon, chop 1 clove of garlic, whole sage, leaves from one sprig of rosemary and two sprigs of thyme, squeeze the juice of half a lemon and mix these ingredients with butter, then punch with a blender. Season with salt and pepper to taste.
2. Now, carefully peel off the skin of each bird's chest, being careful not to tear, as the skin is very thin. Place one teaspoon of oil in the resulting pocket and massage a little to distribute the oil.
3. Cut the other half of the lemon into eight wedges along with the skin. Divide the thyme sprigs into 8 parts, chop the garlic, disassemble the rosemary into leaves. Place a wedge of lemon, herbs, garlic and leftover oil in each bird. Close the cavity with a toothpick and secure the legs with toothpicks.
4. Season the quail with salt and pepper, put in an ovenproof dish, pour in the broth, cover with foil or a lid. Bake in an oven preheated to 200 ° C for 30 minutes, then remove the foil or lid and continue baking for another 25-30 minutes - until golden brown.
5. To make sure the meat is done, pierce the leg with a toothpick and press down. If the juice is clear and the meat is soft, then the quail can be removed from the oven.
6. Cover the bird dish with foil, leave to rest for 10-15 minutes and serve.
7. Serve the dish with your favorite sauce and stewed vegetables, potatoes, asparagus and carrots will make an interesting bouquet. Enjoy!