Equipment
Ingredients
Quail
- 4 quail, whole, semi-boneless if available
- 30 ml olive oil
- kosher salt
- black pepper
Bacon and Herb Stuffing
- 100 g thick-cut bacon, diced
- 1 yellow onion, diced
- 1 celery, diced
- 2 garlic, minced
- 60 g panko breadcrumbs
- 5 g fresh thyme, finely chopped
- 5 g fresh sage, finely chopped
- 45 ml chicken broth
Nutrition (per serving)
Method
Prepare a charcoal grill for two-zone cooking, establishing a hot direct heat side and a cooler indirect heat side. Ambient indirect temperature should be around 200 degrees Celsius or 400 degrees Fahrenheit.
Place a skillet over medium heat and add the diced thick-cut bacon. Cook until the fat has rendered completely and the bacon is crispy.
Add the diced yellow onion and celery directly into the rendered bacon fat in the skillet. Cook until the vegetables soften and become translucent.
Transfer the bacon and vegetable mixture into a mixing bowl. Stir in the minced garlic, panko breadcrumbs, fresh thyme, fresh sage, and chicken broth until the stuffing holds together slightly when pressed.
Pat the quails dry to promote browning and prevent cross-contamination, then loosely pack the cavity of each bird with the stuffing mixture. Tie the legs together using butcher's twine to secure the filling.
Using a basting brush, coat the exterior of the stuffed quails with olive oil, then season evenly with kosher salt and black pepper.
Place the quails on the indirect heat zone of the charcoal grill. Cover with the lid and cook until the meat begins to firm up.
Move the quails directly over the hot coals using tongs. Sear, turning frequently, until the skin is deeply charred and crisp, and a meat thermometer inserted into the thickest part of the thigh and the center of the stuffing reads 74 degrees Celsius or 165 degrees Fahrenheit.
Remove the quails from the grill and let them sit on a clean cutting board to allow juices to redistribute before serving.
Chef's Notes
- Soak your butcher's twine in water for 15 minutes prior to tying the quails to prevent the string from burning away over the hot charcoal.
- Raw meat handling: Always wash hands, utensils, and surfaces thoroughly after preparing the raw quail to prevent cross-contamination.
- Because quails are lean and small, they cook very quickly. Rely on your meat thermometer rather than a timer to prevent the delicate meat from drying out.
- To save time, the bacon and herb stuffing can be prepared up to two days in advance and stored in the refrigerator until you are ready to stuff the birds.
- Using rendered bacon fat to saute the aromatics instead of discarding it ensures a deep, smoky Southern flavor permeates the entire stuffing.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Wrap tightly in heavy-duty plastic wrap and foil.
Reheating: Reheat in a 175C/350F oven until the internal temperature reaches 74C/165F.
