1. INGREDIENTS & PREP (Serves 6–8)
- 1 whole chicken, cut into large pieces (legs, thighs, breasts)
- 4–6 whole quails, cleaned and halved
- 4–5 tbsp animal fat (lard, chicken schmaltz) or neutral oil
- 4–5 garlic cloves, smashed
- 2–3 rosemary or thyme sprigs (optional)
- 2 tsp coarse salt, 1 tsp freshly ground black pepper
- Optional: ½ tsp paprika or Aleppo pepper
- 200 ml water or light broth for basting
- Heavy cast‑iron pan or skillet
2. HEAT & SEASON
- Ignite a wood stove or firepit, letting embers settle into hot, glowing coals.
- While fire settles, pat poultry dry to ensure even browning.
- Season:
- Generously rub each piece with salt, pepper, paprika (if used), and a light coat of fat or oil.
- Let rest for 10–15 minutes to absorb flavors and approach room temperature.
3. SEAR IN CAST IRON
- Place cast‑iron pan over embers—melt fat until shimmering.
- Add chicken and quails skin-side down, arranging them carefully.
- Sear undisturbed for 5–7 minutes, until skin is deep golden and crisp.
- Flip pieces gently, searing another 4–5 minutes on the other side.
- Tuck garlic cloves and herb sprigs among the meat—they’ll perfume the fat as they fry.
4. FINISH & BASTE
- Carefully pour water or broth around the poultry—creating gentle steam, not washing flavor away.
- Cover loosely (or use a lid or foil), let cook for 15–20 minutes, spooning juices over the top occasionally.
- Meat should reach safe internal temperature (~75 °C for chicken; quails will cook faster).
- Remove lid only briefly to check doneness and crispness.
5. REST & SERVE
- Transfer the chicken and quails to a platter and rest for 5 minutes—this locks in juices.
- Spoon pan sauce and browned garlic over the top.
- Garnish with fresh herbs or lemon slices.
- Serve family-style alongside:
- Rustic flatbread or crusty loaf for mopping up juices
- Pickled vegetables or fresh salad to balance richness
- Black tea, fruit compote, or a light wine to complement the meal
🔥 NOTES
- Fire and fat are foundational—let each sizzle speak.
- Sear first, steam second—a crisp exterior with moist interior is essential.
- Minimal seasoning lets natural flavors hold center stage.
- Follow the rhythm—no rush, no flipping, just presence and patience.
- Serve immediately and informally—this is food meant to be shared straight from the pan.
