Eosinophilic Esophagitis Friendly Sage-Roasted Quail
Total time40 min
Prep time15 min
Cook time25 min
4.7(21)
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Learn more →Ingredients
4 servings
- 4 whole quail, fresh (not previously frozen and thawed for more than 24 hours)
- 2 tbsp olive oil
- 1 tsp salt
- 8 fresh sage leaves, plus 4 more for the pan
- 2 cloves garlic, halved
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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