• 1whole quail 

• Salt and pepper 

• Optional: Paprika,thyme, or your favorite seasoning blend 

• ½ tbsp tallow,butter or oil 

Using poultry shears, cut the quail down the back and remove the backbone. 

Pat the birdscompletely dry with paper towels; thisis key to getting a good crisp. 

Flatten the quail by pressing down on the breastbone, so they lay flat, also known as "spatchcocking". 

Brush thetop of each quail withtallow, oil, or melted butter. 

Season generously with salt, pepper, and herbs such as thyme or paprika. 

Preheat your broiler to high. Adjust the oven rack so the quail will be about 6 inches from the heat source. 

Place the quailbreast-side up on a rack set over a baking sheet. Using a rack allows for better air circulation and prevents the bottom of the birds from getting soggy. 

Broil for 7–12 minutes, or until the skin is crisp and golden brown. 

If you prefer, flip the quail halfway through the cooking time to ensure even browning on both sides. 

Let the quail rest for 5–10 minutes after removing them from the broiler. Resting allows the juices to redistribute, keeping the meat moist.