Ingredients
- Quail 12, dressed domestic or wild, bone-in, skinless
- Creole Seasoning
- Blended Oil or Vegetable Oil 2 Tbs
- White Onion 1 large, julienned
- Chicken Stock 1 cup (see below)
- Long-Grain White Rice cooked, for serving
For The Chicken Stock
- Chicken Bones 2 lb, raw or roasted (roasted bones will result in a darker stock)
- Onions 2 medium, coarsely chopped
- Carrots 2, peeled and coarsely chopped
- Celery 2 stalks, coarsely chopped
- Garlic 1 medium head, cut in half crosswise
- Whole Black Peppercorns 1 Tbs
Cook It
Chicken Stock
- Place the chicken bones in a stockpot set over low heat. Add the onions, carrots, celery, garlic, peppercorns, and 1 gallon cold water and cook at a very low simmer (do not boil) for a minimum of 3 hours.
- 2. Cool and strain the stock. Discard the solids. Can freeze in an airtight container for 2 months, or keep in the refrigerator for up to 5 days.
Quail
- Season the quail with Creole seasoning.
- Heat the oil in a 12-inch cast-iron skillet set over medium-high heat. When the oil shimmers, add the quail, breast-side down, and cook until the quail are hard seared and release easily from the pan, about 10 minutes. Transfer the quail to a plate.
- Preheat the oven to 350ºF.
- Add the onion to the skillet and cook over medium-high heat until it has begun to caramelize, about 8 minutes. Add the stock and deglaze the pan, using a wooden spoon to scrape up the brown bits. Reduce the heat to medium and simmer until the liquid has reduced by one third, about 10 minutes.
- Return the quail to the pan, breast-side up. Slide the pan into the oven and bake until the quail has an internal temperature of 165ºF, about 15 minutes.
- Serve with rice and top with sauce from the pan.
