Garlic Sauce

• 2 cups chicken stock
• Roasted garlic cloves from the quail
• 1 tablespoon unsalted butter

While the quail roasting pan is hot, pour in the chicken stock and stir and scrape up the browned juices from the pan. Transfer the liquid to a medium skillet. Squeeze out the roasted garlic and add to the skillet. Cook over medium-high heat, stirring to incorporate the garlic, until the liquid is reduced by a third, about 5 minutes. Stir in the butter and lime juice and season with salt and pe