Cooking at a crockpot is always so relieving and refreshing. Yeah, you have to wait a lot but there are no chances of burning any dishes, also you will get a savory, soft, juicy texture through it.
Here, you have already got it that I’m today with crockpot recipes. But not finished yet. My today’s recipes are all about quail.
Quails are so delicious as dishes, like chicken you can prepare anything with them. Besides, regarding its food value, they are very much nutritious and very healthy for children.
Oh, wait! Not a Mexican one. Cause, Americans love the seasoning in Mexican style foods. Anyways, Let’s learn out today’s special: quail crockpot recipes.
Mexican Quail Recipe:
Recently, I’m so in love with Mexican dishes. Alike every Mexican dish, I have used seasonings like epazote, marjoram, etc. which increase the flavor and texture.
So, tried this Mexican-style quail. Firstly, I was a little bit confused about the taste. But fortunately, it has turned out so amazing that I couldn’t help sharing this with you. So, learn how to make quail ASAP.
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Ingredients we Need:
- 1 quart of chicken broth or other poultry broth
- 1 whole ham hock or smoked turkey wing
- 2 quarts of water
- 8 quail
- 1 teaspoon of dried marjoram
- 1 teaspoon of dried thyme
- 1 sprig epazote (optional)
- 2 tablespoons of lard, duck fat, or extra virgin olive oil (EVOO)
- ½ cup of large white or yellow onion, diced
- 1 cup of carrots, peeled and diced
- 2 cloves garlic, minced
- 1 to 4 chipotles in adobo, minced
- 1 (14-ounce) can of chickpeas, rinsed and drained
- 1 to 2 avocados, cut into chunks
- 2 limes, cut into regular-sized wedges
- 1/3 cup of cilantro, finely chopped
Instructions Step by Step:
Take a large crockpot and pour the chicken broth and water into it. Bring the liquid mixture to a simmer.
Add the whole ham hock and keep simmering on low for approximately 90 minutes or until the meat slightly falls off the ham hock.
Trawl the ham hock out, banding of the meat. If needed, chop them with a butter knife. Reserve them for later.
Now place the quails into the crockpot. Cook them over medium-low heat for about 15 minutes for quail breasts.
After 15 minutes, fish the quails out and pull off the breast meats. Then return the birds to the crockpot. Simmer the remaining leg meats until they are completely tender. The whole process will take 45 minutes.
Step 6: After that strain the stock and reserve it for further use.
I prefer my stock a lot clearer. But if you want it thicker, add some of the lard to the crockpot and saute in ½ cup of chopped onion, and 1 cup of the minced carrot until they got slightly translucent. The time will take 8 to 10 minutes maximum.
Then add 1 teaspoon of dried thyme, 1 teaspoon of dried marjoram, and 1 spring of epazote. Simmer with these dry items for a maximum of 20 minutes. While stirring, add chipotles along with 2 tablespoons of adobo.
Now return the reserved breast meat to the crockpot, adding the chickpeas. Simmer them gently for 10 minutes.
Sprinkle some salt to taste.
And here your smothered quail is ready to serve. Garnish with avocados, lime wedges, and cilantro, which add some extra texture and flavor.
Coconut Quail Soup Recipe:
Recipes with coconut are always flavorful to me. Because of their savory-sweet texture, I always try to make up something with coconut. One day, on Pinterest I got the idea of preparing quail soup with coconut.
The instructions weren’t there, so I researched it and made up something. And, it tastes so good that my elder sister told me to share the recipe, here, with you guys.
The best part is, it doesn’t need many ingredients to prepare, and all are so much available in super markets and even in your pantry too. So, no more wasting time, just grab, learn, and start preparing.
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- 500 g of quail
- 1 coconut meat
- 20 g of white fungus
- 15 g of honey dates
- Kosher salt
Directions Step by Step:
First of all, you need to remove the feather and inner organs of the quails. Wash them finely and clean.
Now just take out the meat from coconut and cut them into small pieces.
Soak the white fungus into normal water for 60 minutes.
Tear them into small pieces, then rinse and clean the red dates.
In a stew pot, add the water. Bring the water to boil over high heat, then add all the ingredients you have prepared so far and stew over low heat for 3 hours at least.
The special coconut quail soup is ready to own. Serve with your favorite beverage and Bon appetite!
Special Tips for Coconut Quail:
- Wash the quails with coconut water that makes the meat tender and sweet, as coconut water is very heavenly sweet.
Hey, I hope you have liked both of our quail stew recipes. The sweet sourly balanced texture makes your heart melt at a time. Who cares about your midnight cravings! So, learn all by yourself just follow the recipe instructions step by step and relish as per your taste.
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