Stuffed Quail with Marmalade, Whisky and Bacon
Regular chicken roasts are a boring choice for that dinner party you’ve been planning with your friends. Stuffed quails are a quite an alternative. A dash of whisky and slices of bacon on top make it so much better!
- ½ cups of marmalade or grapefruit jam
- ½ cups whiskey (100 Pipers seems like a great choice for this recipe)
- A tsp. of fresh thyme leaves
- Salt and pepper to taste
- 8 quails
- 10 slices of bacon
- ½ a small onion, minced well
- A tbsp. of butter
- 60 gms. of breadcrumbs
- A tbsp. of fresh parsley, finely minced
- A beaten egg
- 1 and 3/4th of a cup of chicken stock
Then you have to...
Whisk marmalade, ½ cup of whisky, thyme, along with salt and pepper in a bowl. Bathe the quails in the marinade. Let it rest overnight. However, one hour in the refrigerator works as well.
Preheat your oven to 400 degrees. Take 2 slices of bacon and dice them finely. Add bacon, onion, and butter to your frying pan. Saute it over medium heat till the bacon is cooked. Add breadcrumbs and keep cooking till it turns golden. Remove the pan from heat. Add parsley and a beaten egg. Stuff the quail with this mixture.
Take the remaining 8 strips of bacon and cut them into half. Layer two of them over each quail. Season the quails with pepper. Put them in a considerably big pot. Spoon the marinade over them and roast for about 25-35 minutes. The quail needs to be cooked right through the centre and you’ll have to spoon the marinade over the birds every 10 minutes or so.
While the quails are cooking, simmer the chicken stock over medium heat and reduce it by half. Add the remaining 2 tbsps. of whisky. Serve the quails with boozy gravy.
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