👨🍳 Method
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1
Preheat the oven to 200°C (400°F).
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2
Clean the quails inside and rinse thoroughly.
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3
Let drain completely.
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4
Season with pepper and salt.
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5
Wash the leek and cut into large pieces.
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6
Scrape the carrots and cut into large pieces.
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7
Peel the onions and cut into large pieces.
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8
Wash and cut the celery into large chunks.
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9
Arrange the vegetables in a roasting pan and place the quails on top.
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10
Stir the tomato paste into the red wine and pour over the quails and vegetables.
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11
Place in the oven for 45 minutes.
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12
Remove from oven and let cool slightly.
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13
Remove the quail meat from the bones.
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14
Remove the skin from the meat.
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15
Place the carcasses in a large pot and cover with 4 liters of cold water.
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16
Bring to a boil, then simmer gently for at least 5 hours.
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17
Strain the broth once sufficiently infused.
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18
Reduce the broth to 1 liter by cooking down three-quarters, then let cool quickly.
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19
Use immediately or freeze any unused portion.
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20
The quail meat can be reserved for making a consommé.
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