Low Sodium Sage-Roasted Quail

Total time40 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

4 whole quail, fresh (not previously frozen and thawed for more than 24 hours)
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
8 fresh sage leaves, plus 4 more for the pan
2 cloves garlic, halved
2 tbsp unsalted butter

For the pan sauce

½ cup chicken broth
1 tbsp apple cider vinegar
1 tsp fresh thyme leaves

Instructions

1
Preheat the oven to 425°F (220°C). Pat the quail completely dry with paper towels — surface moisture prevents browning.
2
Rub each quail all over with olive oil, then season evenly with salt. Tuck 2 sage leaves and 1 halved garlic clove inside the cavity of each bird.

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