By Bryan Skelding, Executive Chef at The Greenbrier
BQ 83 | AUTUMN 2013
Ingredients
1 lb. ground chicken
2 Eggs
8 oz. heavy cream
1 tsp. parsley, chopped
½ tsp. sage, chopped
½ tsp. thyme, chopped
2 c. cornbread, crumbled
Salt and black pepper
12 quail, 4 to 5 oz. each
Greenbrier BBQ sauce (see recipe)
Method: 1. Preheat oven to 350 degrees. 2. In a food processor, puree the ground chicken meat. 3. Add the eggs one at a time, making sure to scrape down the sides of the bowl as you go. 4. Add the cream and herbs. Puree until smooth, also making sure not to overprocess and heat the chicken. 5. Transfer the chicken mixture to a large mixing bowl. Add the cornbread and mix well. 6. Add salt and pepper as needed. 7. Fill each quail with 3 oz. of stuffing and place in roasting pan. 8. Bake the stuffed quail at 350 degrees for 15 minutes. 9. Brush the BBQ sauce over the quail, and bake for an additional 5 minutes. Serve with braised greens.
Greenbrier BBQ Sauce
Ingredients
¼ c. onion, minced
½ c. cider vinegar
1 c. V8 juice
2 c. tomato puree
½ tsp. liquid smoke
1 tsp. tabasco
1 tsp. dry mustard
1 tsp. coarse black pepper
1 tbsp. prepared horseradish
1 tbsp. fresh garlic, minced
1 tbsp. light brown sugar
1 tbsp. worcestershire sauce
2 tbsp. salt
2 tbsp. molasses
2 tbsp. karo syrup
2 tbsp. hoisin sauce
2 tbsp. chili powder
Method: 1. Combine all ingredients in a large pot. 2. Bring to a simmer and allow to cook for 1 hour. 3. Taste and adjust seasoning.
