Roasted Quails

  

Yield: 4 servings 
Preparation Time: 15 minutes 
Cooking Time: 23 minutes 


Ingredients: 
- 2 (5 ounces) whole quails, cleaned and emptied and rinsed  
- Salt and freshly ground black pepper, to taste 
- 1 fresh thyme bunch 
- 1 fresh rosemary bunch 
- ½ cup homemade chicken broth 
- 3 ½ ounces bacon, chopped  
- ½ small yellow onion, chopped finely 
- 1/8 teaspoon dried rosemary 
- 1/8 teaspoon dried thyme 
- 1 bay leaf  


Directions: 
1. Season the quails with salt and black pepper slightly. 
2. Stuff the cavity of quails with fresh herb bunches. 
3. Place the oil in the Instant Pot and select “Sauté.” Then add the bacon, onion, dried herbs, bay leaf, salt, and black pepper and cook for about 3 minutes.  
4. Place the quails in the pot, breast side down and cook for about 4-5 minutes or until browned completely.  
5. Flip the side and now place the quails breast side up.  
6. Select “Cancel” and add the broth into the pot. 
7. Secure the lid and place the pressure valve to the “Seal” position. 
8. Select “Manual” and cook under “High Pressure” for about 7-9 minutes. 
9. Select “Cancel” and carefully do a “Quick” release. 
10. Remove the lid and with tongs transfer quails onto a plate.  
11. Then remove the herb sprigs from cavity. 
12. Strain the liquid into a bowl. 
13. Return the broth in the Instant Pot and select “Sauté.” 
14. Cook for about 3-4 minutes.  
15. Add the quail and cook for about 2 minutes, pouring the sauce over the quails occasionally. 
16. Remove the lid and serve the quails with the sauce. 


Nutrition Information per Serving:  
Calories: 586 
Fat: 31 grams 
Carbohydrates: 2.7 grams  
Protein: 70 grams