Quail stock or broth - Poultry

Method

After removing the legs and breasts from the quails, keep the remaining carcasses for making stock. They can be frozen and used later. Wash the carcasses well and place in a pot with plenty of cold water. Peel a carrot, an onion and a couple of celery sticks. Cut them into 2cm pieces and add to the pot. Add a couple of peeled cloves of garlic and 3-4 stems of flat-leaf parsley. Bring to the boil then turn down to a simmer, skimming any scum that forms on top. Simmer for 3 hours, strain and use for risotto or soup bases. Can be frozen.