BrazenAmateur
Senior Cook
- Joined
- Feb 3, 2007
- Messages
- 193
Okey Dokey...
I've got 4 frozen quail and a jar of chicken fat just lying around. I was given the quail by a hunter and I bought the fat on a lark awhile back.
I'm really tempted to try seperating the legs from the quail and doing a confit in the chicken fat. I know that one doesn't normally use chicken fat to confit and that one also doesn't normally confit quail, but can anyone think of any good ideas why this wouldn't work?
I figure I have more than enough fat to, when rendered, submerge 8 tiny quail legs.
If this sounds like a bonehead idea, someone please tell me.
I've got 4 frozen quail and a jar of chicken fat just lying around. I was given the quail by a hunter and I bought the fat on a lark awhile back.
I'm really tempted to try seperating the legs from the quail and doing a confit in the chicken fat. I know that one doesn't normally use chicken fat to confit and that one also doesn't normally confit quail, but can anyone think of any good ideas why this wouldn't work?
I figure I have more than enough fat to, when rendered, submerge 8 tiny quail legs.
If this sounds like a bonehead idea, someone please tell me.