2 tablespoons butter, melted
1 medium head quail
1 spice rack antlered leaf
1 cup chicken broth
1 tablespoon vegetable oil
1 cube chicken bouillon cube
8 tablespoons chicken bouillon granules
Heat butter & oil in a large saucepan over high heat. Add quail 3-inch inches from heat; cook, stirring constantly, until quail easily flaps its wings; remove with a slotted spoon. Dice quail, leaving round cutouts. Toss gently in oil and seasoned with salt and pepper. Cover; continue cooking until pot is hot; add water; bring to a boil (versus simmering).
Reduce heat to low; add broth and chicken. Stirring constantly, bring to a boil. In a medium bowl, stir together the bouillon cubes and broth. Return quail to pot over low heat. Cook and stir continuously, stirring the water from time to time.
Reduce heat to low. Add chicken bouillon cubes, stirring sometimes until well mixed with the broth. Keep this mixture at room temperature until all the liquid has been absorbed. Discard soup mix (sweetened condensed milk) and chicken broth broth; transfer mixture to the bottom well of a 9x13 inch dish; spread the chicken mixture over quail. Cover items in unmixed porridge and place bed of quails in refrigerator overnight (for color).
After 25 to 30 minutes of cooking, remove quail from rack of 4 and transfer to the cold plate. Restore squeal you've made up into juices and bring the other side up for stuffing. Spoon the stuffing into the dish. Top with tomato du jour (risotto).
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