GAME BIRDS AT A GLANCE
AVERAGE WEIGHT About 3 lb. SERVES 2 to 4
COOKING METHODS Bread and fry in parts, roast or braise whole, or marinate and grill.
FYI The dark leg and thigh meat of a guinea hen remain juicy when slow-cooked, but the delicate breast meat can dry out if not basted with fat.
SOURCE D’Artagnan, dartagnan.com; Joyce Farms, joyce-farms.com
AVERAGE WEIGHT About 4 oz. SERVES 1 (1 to 2 quail per person)
COOKING METHODS Sauté, broil, pan-roast, or grill.
FYI Quail are often sold semiboneless for ease of cooking and eating. Use a knife and fork to tackle the boneless breast and nibble the legs and thighs.
SOURCE Manchester Farms, manchesterfarms.com; dartagnan.com
AVERAGE WEIGHT 1 to 1¼ lb. SERVES 1
COOKING METHODS Roast whole, or spatchcock and grill, broil, or pan-roast.
FYI These tender little birds (also called spring chickens) are best cooked with high heat until just cooked through, leaving a hint of pink in the juices.
SOURCE dartagnan.com; joyce-farms.com
AVERAGE WEIGHT About 5 lb. SERVES 2 to 4 (lower-thanaverage yield because of high ratio of fat and bone to meat)
Slow-roast to render the fat and preserve juices, or cook parts separately, cooking the breast over high heat and slow-cooking the legs.
FYI Breast meat is best when not cooked past medium.