25 Essentials: Techniques for Wood-Fired Ovens by A. Cort Sinnes

Author:A. Cort Sinnes
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2018-05-17T04:00:00+00:00

Olive oil

Salt and freshly ground black pepper

Lemon wedges (optional)

METHOD

1. Preheat your wood-fired oven to between 450°F and 600°F (230°C and 315°C), depending on how you are cooking them (see step 3).

2. If desired, butterfly the quail, using the method described in the headnote. Whether whole or butterflied, rinse the quail in cold water and thoroughly pat dry. Rub all sides generously with olive oil and dust with salt and pepper.

3. I prefer roasting the butterflied quail on a rack placed in a shallow pan. If you opt for this method, the quail can be roasted at about 600°F (315°C) for about 5 minutes or so and then loosely tented with aluminum foil for 5 to 10 minutes. If you leave the birds whole and roast them in a metal pan, leave some room between them so the heat can circulate and cook at a lower temperature—in the 450°F (230°C) range—for 12 to 18 minutes. Loosely tent with foil and allow to rest for 5 to 10 minutes before serving with lemon wedges, if desired.

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