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By Amy Besa and Romy Dorotan
Published 2006
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