The smallest of the game birds, quail has tender, succulent light-colored meat and a delicate, sweet, distinctly nutty flavor. Two whole birds are a common single serving. Quail are easy to grill or roast whole, but can also be braised, sautéed, or stuffed. They make a beautiful presentation.
Quail meat is common in many European, Middle Eastern, and Southeast Asian cuisines, and pairs well with a variety of spices and flavors.
These quail have been air chilled, a method preferred by chefs because it better preserves the bird’s flavor, lets the meat absorb marinades better, doesn’t add water weight, and is more environmentally friendly (produces less contaminated water) than water chilling, which is used for most poultry.