Quail Stock

Experience quail at its finest with this rich and flavorful recipe. The key is long simmering extraction, which ensures the perfect foundation for soups, sauces, and braises every time you make it.

Foundation for delicate preparations

Culinary Base This delicate stock provides the foundation for soups and sauces, extracting maximum flavor from small quail bones and trim.

Ingredients (Makes 2-3 quarts)

• 4-6 quail carcasses and bones
• 1 onion, quartered
• 2 carrots, chunked
• 2 celery stalks, chunked
• 1 head garlic, halved
• 1 bunch parsley stems
• 2 bay leaves
• 1 tsp black peppercorns
• 2 sprigs fresh thyme

Delicate Stock Method

1. Bone Collection: Save carcasses from 12-15 quail. Do not roast the bones - keep this stock light and delicate to preserve quail's subtle flavor.

2. Cold Water Start: Place carcasses in a stockpot and cover with cold water by 2 inches. Cold water creates cleaner, clearer stock.

3. Gentle Heating: Bring to a very gentle simmer over medium-low heat. Never let it boil or the stock becomes cloudy.

4. Skimming: During the first 30 minutes, skim any foam and impurities that rise to the surface.

5. Aromatics Addition: After the first hour, add a small onion, celery stalk, bay leaf, and a few peppercorns. Adding later prevents vegetable breakdown.

6. Short Simmer: Continue simmering for 3-4 hours total. Small bones extract quickly and turn bitter if overcooked.

7. Straining: Strain through fine-mesh strainer lined with cheesecloth. Don't press solids.

8. Cooling: Cool quickly in an ice bath, then refrigerate. This delicate stock is liquid gold for risottos and sauces.