Opinion on Quail and Sausage gumbo UPDATE(Pictures added to OP)

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why not make quail stock..?

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Well technically it will kind of already happen, because I take the full raw bird and cook it down in my roux slowly. Just wondering if when I add the little liquid I need at the end, should I use water or stock

ETA: I dont have any extra quail to make the stock. I would rather cook what I have in the Roux versus cooking those outside the gumbo to make the stock

And leave the heads on...

Here is my main question, I usually make the roux, then add the trinity, then add completely uncooked whole skinless chicken directly into the roux, therefore making the stock basically in the roux itself. I then add a little stock at the end to get the consistency right(usually doesnt take much). Just trying to see if you think the chicken stock will be ok with quail

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it'll be fine

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It looks like the consensus here is people cook their chicken outside the roux, then add it in later after already cooked along with the stock. I do it this way as well but i prefer it the other way

If you're not going to make quail stcok chicken stock will be fine.

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Do it like that then stir in some Better than Bouillon until it tastes right.
IWEI

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I may just do that

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1/2 a cup of stock for a whole gumbo? Is it a gumbo or a pudding?

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You miss the part where I put a whole chicken with bones and everything in the roux completely uncooked? By cooking that down it basically makes the stock in the gumbo itself


ETA: Guess maybe I should point out I obviously add some water when cooking the whole chicken down in the roux.

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You're confusing people by saying you're cooking it in the roux. You're cooking it in the gumbo not just the roux right?? Got be clear here man, people take this shite seriously!

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Yes, sorry.

Nothing i am about to say may help you but...

I've made a smoke duck and andouille gumbo with quail before. I smoked the duck and kept a pan in the smoker under the ducks to catch the duck fat. I then took the duck, deboned them, and put the bones and skin in a large pot with water and boiled the water with the ducks, and added peelings of onions, bellpepper, celery, chopped carrots to the pot. Made a stock with that. Put in fridge.

Next day, i skimmed the fat, and reserved.

I then took the quail and butterflied them, and browned. I removed the quail, and browned the andouille.

I then made a roux with the reserved duck fat from the smoker, and the fat from the stock, with a little bit of vegetable oil. It takes a bit more time to make a roux with this duck fat, because there is some water in the collected fat that must burn off.

Once roux was nice and dark, i added the stock, duck meat, quail, sausage, and herbs and spices to the pot. Brought up to a boil and cooked on low for 1 - 2 hours. Best gumbo i've made to date.

The only drawback with quail, is they have a lot of small bones, and not much meat. So you need quite a few for a quail and sausage only gumbo.

I plan on making a quail, squirrel, and duck gumbo a little later in the season if i get a chance to go squirrel hunting. I find quail here at Maxwell's.