Ca State Bird With Provisions Recipe

Prepare brine

In a medium saucepan combine 2 cups water, 1 tablespoon kosher salt, 1 tablespoon brown sugar, smashed garlic cloves, bay leaf and peppercorns. Warm gently just until salt and sugar dissolve, then remove from heat. Add the thyme sprigs and let cool completely to room temperature (about 20–30 minutes).

Brine quail

Place the 4 cleaned whole quail in a container or zip-top bag and pour the cooled brine over them. Add additional cold water if needed to cover. Refrigerate for 1 to 2 hours (no longer than 3 hours for small birds). This will season and help keep the meat moist.

Dry and rest

Remove quail from brine, discard brine, and pat the birds thoroughly dry inside and out with paper towels. Let sit uncovered in the refrigerator for 30 minutes if possible to dry the skin for better browning; otherwise proceed immediately.

Make compound butter

In a small bowl combine 4 tablespoons softened unsalted butter, chopped parsley, lemon zest, 1 tablespoon minced shallot, 1 teaspoon salt and 1 teaspoon ground black pepper. Mix until homogenous. Spoon the compound butter onto a small sheet of plastic wrap, form into a log, and refrigerate until slightly firm (or leave soft if using immediately).

Stuff quail

Gently loosen the breast skin of each quail and push about 1/2 tablespoon of the compound butter under the skin of each breast (reserve remaining butter for finishing). Season the outside of the quail with a light sprinkling of salt and pepper.

Preheat oven and prepare vegetables

Preheat oven to 425°F (220°C). In a roasting pan or large ovenproof skillet toss the halved baby potatoes, halved shallots and carrots with 2 tablespoons olive oil and a pinch of salt and pepper. Spread in an even layer so vegetables will roast, not steam.

Sear quail

Heat 1 tablespoon unsalted butter in a large ovenproof skillet over medium-high heat until foaming. Sear the quail, breast side down first, 2–3 minutes per side until golden brown. Turn and sear other sides to develop color (do not try to fully cook through on stovetop). Transfer the seared quail on top of the prepared vegetables in the roasting pan, tucking thyme sprigs and the rosemary sprig around the birds.

Deglaze and roast

Carefully pour 1 cup dry white wine and 1 cup chicken stock into the skillet used for searing to deglaze, scraping any browned bits with a wooden spoon. Pour this liquid evenly over the vegetables and around the quail. Roast in the preheated oven for 12–16 minutes, until an instant-read thermometer inserted into the thickest part of the thigh reads 155–160°F (68–71°C). Quail cooks quickly — avoid overcooking.

Finish and rest

Remove the pan from the oven. Immediately place the remaining compound butter in small knobs (about 1/2 tablespoon each) on the hot quail breasts so it melts and glosses the skin. Tent loosely with foil and let rest for 6–8 minutes; residual heat will carry the temperature to about 165°F and juices will redistribute.

Arrange roasted vegetables on a warm platter, place a rested quail on top of each portion. Spoon some of the pan juices over the birds and vegetables. Scatter microgreens or baby arugula around for freshness, finish with a light pinch of coarse sea salt and serve with lemon wedges for squeezing at the table.