2 tablespoons vegetable oil
1 onion, sliced
2 pounds quail, cubed
2 tablespoons dried onion
1/8 teaspoon garlic powder
1 (10 ounce) package frozen chopped risotto
6 potatoes, peeled and cubed
1 chicken, cut into bite size pieces
Preheat oven to 300 degrees F (150 degrees C).
Heat oil in a skillet or saute pan. Brown quail on both sides, but be sure not to burn. Wrap quail in plastic wrap and tie with aluminum foil.
Place quail in a large stock pot and add water as needed. Sprinkle quail with dried onion. Place chicken inside of pot and keep warm until just before cooking.
Heat oil in a large skillet over medium heat. Stirring often, brown quail in oil and then reserve 1/4 cup of oil.
Reduce quail size by about 1/4 inch. Place quail in pot. Add enough water to cover quail by 2 inches. Sprinkle quail with garlic powder, and sprinkle quail with garlic salt.
Place quail in pot with potatoes. Sprinkle with salt and pepper and stir all together.
Meanwhile, grease a large baking sheet.
Serve quail with these stuffing ingredients: chicken, potatoes, chicken, parsnips and parsley.