Frank Stitts Chicken Stock Recipes

ROAST QUAIL WITH APPLES AND PECANS

Steps:

• Preheat the oven to 450°F.
• Quarter and core the apples. Dice half of them and set aside. Thinly slice the remainder lengthwise and set aside.
• In a medium sauté pan, heat the olive oil over medium-high heat. Add the carrot, celery, shallots, and diced apples and sauté until softened, about 5 minutes. Transfer to a bowl and add the crumbled corn bread, then add the chicken broth, melted butter, thyme, and chopped pecans and toss thoroughly with your hands to combine. Season with salt and pepper.
• Sprinkle the cavity of each quail with salt and pepper, then stuff a little of the corn bread mixture inside. Season the outside of the quail with salt and pepper and tie the legs together with kitchen twine.
• Heat the oil over high heat in a heavy ovenproof sauté pan just large enough to hold the quail without touching each other. Add the quail and sear, turning occasionally, until golden, 4 to 6 minutes. Transfer the pan to the oven and roast the quail, for 6 to 9 minutes; the breast meat should still be a rosy color.
• Remove the string from the quail before serving.
• TO DRINK: Chinon, Jouget; Pinot Noir, Bethel Heights

BUTTER BEAN-AND-MINT PILAF

Steps:

• Fill a small saucepan two-thirds full with water, and bring to a boil over high heat. Add 1/2 teaspoon salt, 1 sprig of thyme, 2 bay leaves, and shell beans. Bring to a simmer, and then reduce heat slightly. Cook until beans are tender, about 25 minutes. Let cool in cooking liquid. Drain, reserving some of the cooking liquid.
• Bring stock to a simmer in a small saucepan over medium-high heat.
• Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat. Add onion, carrot, and celery; cook, stirring, until slightly softened, 3 to 4 minutes. Add remaining 2 sprigs thyme, bay leaf, mint, and rice; stir to coat.
• Add simmering stock mixture to rice mixture and stir. Cover, reduce heat to low, and cook until rice is tender, 16 to 18 minutes. Transfer mixture to a large bowl; loosely cover to keep warm.
• Place the beans, remaining tablespoon butter, and 2 tablespoons cooking liquid inside a small saucepan set over medium-low heat. Cook until warmed through. Tear mint leaves and add to beans; season with salt and pepper. Fold bean mixture into rice mixture and serve immediately, drizzled with mint oil if desired.