I've been raising the Japanese quail. Tried the first batch tonight.
Skinned them, then spatchcock, lightly rubbed with olive oil, salt, pepper.
In a pan melted butter, thyme, fresh garlic.
Bird goes breast side down for 5 minutes, then flipped and butter ladled over for a minute or so.
Pan hot, but not so hot that the butter scorches, I want the breast to have browning.
Pretty damn good for a test flight. I'm sure they would be better with the skin on, and a cast iron skillet.
