ROAST QUAIL

The quail can be steamed up to 1 day ahead, patted dry, and stored uncovered in the refrigerator. This actually improves browning by further drying the skin. Bring to room temperature before dredging and roasting.

Store cooked quail in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes until warmed through. Note that reheated quail will lose some crispness but can be crisped under the broiler for 1-2 minutes.