Quail is a rather small bird, the meat of which has a large number of useful elements for humans. In our article we will consider questions about how to choose the right carcass for human consumption, how to use quail in cooking, as well as the secrets of cooking this diet product.
Calorie and chemical composition
This product is not in vain for dietary, because caloric content is only 242 kcal per 10 grams. Proteins in quail meat almost 40 grams, fat - 33.5 grams. The composition also contains 11.7 grams of water. The main feature is the absence of carbohydrates and ash. 
The number of useful components is very large, these include:
- potassium;
- phosphorus;
- amino acids;
- copper.
It should also be said about the presence of a large amount of B vitamins, which allows the use of the product in question for medicinal purposes.
Learn more about the beneficial properties and culinary use of meat: chicken, caesarean, duck, turkey, goose, rabbit, lamb.
Taste qualities
In terms of taste, the quail carcass greatly surpasses the chicken: its taste is more delicate and sweet. Hunters say that wild quail meat is much tastier than poultry. Despite the small size of quail carcasses, their meat is very nutritious and satisfying. 
Than useful
Quail carcass has quite a few useful properties, and the following should be attributed to them:
- taste will be able to emphasize the peculiarity of the cooked dish and make it more unusual;
- the product is so dietary that it is recommended to use it even with the most severe dietary restrictions;
- quail carcass does not cause absolutely any allergic reactions;
- In the product there is a huge amount of nutrients and nutrients, as well as vitamins, micro-and macronutrients.
Did you know? The benefits of quail were known in the Middle Ages in Europe and Asia. The bird was used exclusively by noble people, and it was hunted only by hunters.
You should also talk about some of the hidden useful properties:
- this type of meat is saturated with a high concentration of potassium, which increases the efficiency and effectiveness of the human brain;
- the presence of phosphorus, copper, sulfur and cobalt increase the efficiency of metabolism, which in turn has a positive effect on human well-being;
- The described product is very useful for people who have problems with the cardiovascular system and the gastrointestinal tract.
How to use in cooking
The preparation of the meat product in question requires special attention since the carcass is small in size. When cooking, it is important to ensure that the meat does not dry out, since it will immediately lose a number of tastes. Practically in all recipes it is indicated that the cooking time for quail is 30 minutes.
Did you know? For the first time, quail was used in culture in ancient Egypt in writing. As the letter "in" or "y" portrayed a small quail.
Experienced cooks recommend baking meat, and to saturate with special flavors on charcoal. In cooking, quail meat is used to prepare delicate and dietary dishes. Also carcass stuffed with different types of vegetables, herbs and mushrooms. 
What is cooked in different countries of the world?
European chefs Quails are often served in marinade with side dishes of vegetables and fruits.
Concerning the frenchwhich are distinguished by the sophistication of their cuisine, they prefer to stuff the quail carcasses with vegetables. 
Italianswho adore various soups, cook broth from quails, and then on their basis prepare soups. When baking the meat product in the oven, set the temperature controller to 220 ° and cook for about 40 minutes. 
Asian cuisine Uses this meat product as an ingredient for pilaf.
Important! To get a beautiful ruddy crust and not to overdry meat, in the 30th minute of cooking, you should unfold the foil and add a little temperature.
What is combined
Quail meat goes well with various vegetables and herbs. Serve it well with lettuce, eggplant, zucchini, beetroot or carrot. As for the marinade, it is best to use thyme, black pepper, garlic and soy sauce. In the classic version, quails are served with standard side dishes, such as rice, potatoes, pea cream, and baked tomatoes. Chefs recommend serving mature wine with such diet meats. 
Cooking secrets
Since quail meat is a rather non-standard and tender ingredient, its preparation should be taken with great responsibility. To get a really tasty dish, you need do the following:
- Carefully inspect the bird for the remaining feathers after cleaning - if they are not found, wash the carcass well, dry and put in the refrigerator for 1 hour.
- Cooks recommend before cooking to remove the neck, legs and tips of the wings, but do not throw away, because of them you can cook a delicious broth.
- To obtain a rich meat taste, experts recommend the use of various spices and spices that can emphasize the tenderness and taste of quail meat.
- As mentioned above, this meat is quite dry, so before cooking it should be pickled. One of the best marinades is a mixture of black pepper, thyme and onion.
- European cooks always bake tender meat with special sauce or just butter before baking. With this trick, the meat will be hard to dry.
Read also about the best meat breeds of quails, in particular, the breed of Pharaoh.
How to choose when buying
The choice of quail meat should be taken seriously, because sellers can sell stupid, old meat to ignorant people. The main indicator of product freshness is its smell.: in quails it should be practically imperceptible. Outside, the carcass must be clean, free from stains and external damage. 
When you press the fabric must necessarily be elastic. This criterion is very easy to check: when you press the carcass, the hole will quickly take its original shape. If, after pressing, the carcass did not restore a flat surface, then such a product cannot be bought. Some large-scale production packs the carcass in the original packaging - in this case, you must carefully examine it for integrity and examine the label, which should indicate the date of packaging and the shelf life of the product.
How to store at home
The best place to store the meat product in question is a refrigerator. The term saving quail meat is 14 days. Cooks recommend storing the carcass on a plate, covered with parchment paper or food foil on top.
Important! If the carcass was originally in the package, the shelf life is reduced to 2 days. This is due to the fact that inside the packaging there is an accumulation of inert gases, which quickly spoil the taste properties.
Also recommended for long term storage. freeze the carcass in the freezer. Such a simple way will allow keeping fresh quails for several months. 
Who better to refuse
Quail meat is the safest species among all. That is why a contraindication for eating quails can only be idiosyncrasy. It should also be noted that such a meat product has a very low calorie level, and therefore is a poor source of energy.
The use of a large number of quails is fraught with problems with the gastrointestinal tract, as a result of which a person may experience frustration. Doctors also do not recommend eating quail before going to the cold.
Learn all the most important things about breeding quail at home.
Quail meat cooking recipes
Quail fried
Quail in honey marinade
Quail soup
In conclusion, we note that quail carcass is a very useful product, which has a large number of useful vitamins and elements. This meat product is widely used in cooking around the world.
