The French quails are the delicacy of small birds, fresh, juicy, light pink flesh meat, and tender.
Quails are commonly eaten complete with the bones, since these are easily chewed.
Quails are a great source of proteins and Vitamin B-12, Vitamin B2, Vitamin B5, Selenium, Choline, Iron etc.
The easiest and most traditional way to cook quail is to simply roast them whole in the oven.
Quail is also great cooked on the barbecue. The Chinese deep-fry whole quails and eat the entire bird, including the bones!