Cover with fresh vegitables and herbs like carrot, onion, garlic, rosemary & thyme. Add water to submerse. Bring to boil and simmer for at least 6 hours. Strain and keep refrigerated. 

Quail Bones for Stock (3 lb Pack)

  • Roasted quail bones make splendid stocks for sauces, consommés, and soups.

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cgbfarm @

396 Woodbury Rd.

Springfield, VT 05156

(802) 683 7105

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