Quail, cooked, total edible

Quail is a small game bird with delicate, dark, slightly gamey meat and a bone structure that makes it typically served whole or split per person rather than carved into portions. It is commonly roasted, grilled, or pan-seared, sometimes spatchcocked flat for even cooking, and often marinated beforehand or basted with a butter or honey glaze. Its rich flavor pairs well with fruit-based sauces like fig or pomegranate, along with root vegetables, wild rice, and herbs such as thyme and rosemary that complement its more pronounced taste compared to chicken, and it often appears on menus as an appetizer portion.

Because quail is small, plan on one to two birds per person, and keep raw quail refrigerated and cook it within a day or two of purchase, or freeze it if not using it soon. A typical serving is about 1 ounce (28 g) of the cooked, total edible meat. Per 100 g, cooked quail provides 227 calories, 25.1 g of protein, which is 50% of the Daily Value, and 14.1 g of fat, making it a compact way to work protein into a plate. It also supplies 25% DV of iron per 100 g and is low in sodium at 52 mg per 100 g, leaving room for a glaze or sauce without oversalting the dish.