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Hi Shantih!
I owe you a couple of things. First, the Cream Legbars hatched on April 27th, so that makes them 18 weeks old tomorrow. They finished hatching on day 22 and it was the three of them that hatched out of five to lockdown.
Making soup like this is something I just do. I make soup a lot differently now from way back then, so this is what I would do now:
Poach the quail along with the bones, salt to taste and black pepper. Just cover the quail with water. Poach until the meat is tender(the number of quail depends on how much meat you want to eat and the size of the quail). Remove the quail and take the meat off of the bones and reserve. Put the bones back in along with more water if it looks like you will want more stock and simmer for a total of 2 hours or so. You can speed this up by pressure cooking for one hour at this point. You could pressure cook the quail too--probably about 20 min. Strain the bones out of the stock.
Note: you could throw some veggies in with the bones when you make the stock--broccoli stems, green onion, leak stalks, bell pepper or what ever is in your produce storage
Chop an onion, two or three stocks of celery(use the leaves too) and a couple of carrots. Fry them in a table spoon of your favorite oil until the onions are soft and slightly brown(this is a stew--soup would be soft and translucent). Add a 1/4 to 1/2 tsp of thyme at the end of frying. pour the stock in with the fried mixture and add 5 or so cubed potatoes and a bay leaf. You can also add peas, green beans or ? Just have fun! Cook until the potatoes are soft and add the meat back in.
A variation: Make dumplings! Cook a little less (about 10 min) and follow this recipe:
adjust salt and pepper. Add water if too thick or if there is not enough liquid.
Let me know how this turns out!
Ron
