Wednesday , December 8 2021

Potted Quail

By Charlie Hodson, Executive Head Chef of The Great Hospital in Norwich


2 quail
1 litre vegetable stock*
50g of butter (softened)
2 tbsp of chopped chives; seasoning
* Vegetable stock ingredients
Boil together 1.5 litres of water
3 carrots
2 celery sticks
1 onion
Bay leaf
3 sprigs of thyme
6 cloves
Allspice berry
6 juniper berries; seasoning

Serves 2-4


1. In a saucepan, poach the quail very gently (at no more than 60 degrees) in the vegetable stock for approximately 4 hours.

2. Allow to cool slightly and then remove the quail from the poaching liquid and strip the meat from the birds.

3. Mix the quail meat together with the butter in a bowl, fold in the chopped chives and add the seasoning.

4. Place the mixture in a suitable dish to serve.

5. Serve at room temperature with a fresh bread roll, sour dough or toast and a good quality apple or pear chutney

Recipe published in Feast, issue 02.

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