Braised Quail

Name: Braised Quail
Cuisine: Australia
Ingredients: 3.5 litres (122 fl oz) chicken stock; 1 garlic clove, chopped; 1 eschallot, chopped; 1 inner white celery stalk, chopped; 30 g (1 oz) clarified butter; 8 large quail; 100 g (3½ oz) sea salt

Preparation info

Difficulty
Medium

Appears in

Organum

By Peter Gilmore

Published 2014

About

Ingredients

8 large quail
3.5 litres (122 fl oz) chicken stock

Oceania
Australia
Main course
Gluten-free

Method

Remove the quail breasts, still on the crown (breast bone), from the carcass. Reserve the legs, wings and trimmings. Combine 2 litres (70 fl oz) of the chicken stock with the sea salt to form a