Braised Quail

Preparation info

  • Difficulty


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By Peter Gilmore

Published 2014

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  • 8 large quail
  • 3.5 litres (122 fl oz) chicken stock
  • 100 g ( oz) sea salt
  • 30 g (1 oz) clarified butter
  • 1 eschallot, chopped
  • 1 inner white celery stalk, chopped
  • 1 garlic clove, chopped


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 brine and heat to 60°C (140°F). Poach the quail crowns, maintaining the heat at 60°C for 20 minutes. Remove the quail from the liquid and allow to cool completely.

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 200 ml (7 fl oz) of thin glaze.