Quails with Brandy

• 8 quails
• 2 sprigs of fresh thyme
• 1 sprig of rosemary

Flatten the breastbone of each quail by leaning on them and exerting pressure with the palm of your hand. Turn each bird over and cut up each side of the backbone with strong kitchen scissors. Pull out the spine and discard or save for stock. Cut each bird in half from between the legs through to the neck. Put the birds in a bowl and add the stripped thyme leaves, rosemary, sliced garlic and 2