Remove the quail breasts, still on the crown (breast bone), from the carcass. Reserve the legs, wings and trimmings. Combine
In the meantime, put the quail legs, wings and trimmings with the clarified butter in a frying pan and brown them over medium heat until golden. Transfer the bones to a clean saucepan and add the eschallot, celery and garlic and the remaining chicken stock. Simmer gently for 2 hours, skimming the top for any impurities. Strain, place in a clean pan and simmer for about 30 minutes or until reduced to about
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