Instructions

1. Place the oven rack in the middle position to allow even heat distribution around the quail as they cook. Preheat the oven to 450 degrees Fahrenheit.

2. Rinse the quail under cold running water; make sure the cavity and area under the legs are also rinsed. Pat dry all over with paper towels and set the birds into the baking pan.

3. Use the twine to truss the bird so the legs stay close to the body while cooking. Do this by placing the middle of a string, about 18 inches long, behind the legs. Pull it forward slightly until the legs are securely held to the quail body. Bring the string around the front, maintaining tension, and tie it at the front of the bird where the neck was.

4. Drizzle melted butter or oil evenly over the birds and spread it using a clean basting brush. Sprinkle the quail with any desired herbs or spices or leave them plain. Tarragon, thyme and sage all go well with quail.

5. Place the quail into the oven. Allow it to cook for 10 to 12 minutes, or until a meat thermometer inserted into the breast -- not touching any bones -- reads 165 degrees F.

6. Remove the quail from the oven, tent with foil, and allow to rest for 10 minutes before serving. This allows for redistribution of the juices in the meat.