Quail Stock

1. Gentle Start:

   • Don't roast bones (keeps stock light)
   • Start with cold water, bring slowly to simmer
   • Skim foam carefully and frequently

2. Aromatics Addition:

   • Add vegetables after first hour
   • Don't let vegetables break down completely
   • Keep at gentle simmer, never boil

3. Short Cooking Time:

   • Simmer only 3-4 hours total
   • Small bones extract quickly
   • Over-cooking creates muddy flavor

4. Finishing:

   • Strain through fine-mesh strainer
   • Cool quickly in ice bath
   • Store refrigerated or freeze

Uses: Delicate soups, light sauces, risotto base