Stuffed Rotisserie Quail

Rotisserie quail is one of those dishes that looks seriously impressive but is actually very manageable once you get the hang of trussing. The birds spin slowly over the heat, basting themselves in their own juices, while a simple herb and breadcrumb stuffing keeps the cavity moist and fragrant. Perfect for a weekend cook when you want to show off what your rotisserie can really do.

Ingredients

• 4 whole quail, oven-ready
• 2 tbsp (30ml) olive oil
• 1 tsp flaky sea salt
• ½ tsp freshly ground black pepper
• 1 tsp smoked paprika
• ½ tsp garlic powder

Stuffing

• 60g dried breadcrumbs
• 2 tbsp (30ml) melted butter
• 2 cloves garlic, finely minced
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1 tsp fresh thyme leaves
• Zest of 1 lemon
• Salt and freshly ground black pepper, to taste

Method

1. Remove the quail from the fridge 20 minutes before cooking to take the chill off. Pat them thoroughly dry with kitchen paper — dry skin is the key to a good colour on the rotisserie.
2. Make the stuffing by combining the breadcrumbs, melted butter, minced garlic, parsley, thyme, and lemon zest in a bowl. Season generously with salt and pepper and mix until it just holds together. It should be moist but not soggy.
3. Loosely fill each quail cavity with the stuffing — don't pack it tight, as the stuffing needs room to heat through properly. Tuck the legs together and truss each bird snugly with butcher's twine so nothing catches on the rotisserie spit.
4. Mix together the olive oil, sea salt, pepper, smoked paprika, and garlic powder. Rub this all over the outside of the birds, getting into every nook.
5. Thread the quail onto your rotisserie spit, spacing them evenly and securing them firmly with the rotisserie forks so they don't spin independently of the rod.
6. Set your BBQ up for indirect heat at around 190°C. Engage the rotisserie motor and cook the quail for 25–35 minutes, until the skin is deep golden brown and the juices run clear when you pierce the thigh.
7. Use an instant-read thermometer to check the internal temperature at the thickest part of the thigh — you're looking for 75°C. Don't probe through the stuffing; check the meat itself.
8. Also check that the stuffing has reached 75°C in the centre before serving. Because the cavity is enclosed, stuffing can lag behind the meat temperature, so give it a separate probe.
9. Remove from the spit, tent loosely with aluminium foil, and rest for 5 minutes before serving. Serve with a simple green salad or roasted vegetables.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.