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Home Sweet And Sour Pork With Cornflour

Herb-roasted Squab Recipe

Ingredients

How to make it

  • Mix the chopped herbs into the soft butter and season with salt and pepper.
  • Trim the squab by removing the wing tips and setting aside.
  • Loosen the skin of the squab, being careful not to break it.
  • Using a piping bag, pipe a small amount of the herb butter underneath the skin.
  • Using your fingertips, spread the butter evenly under the skin.
  • Truss for roasting.
  • Heat the oil in a braising pan or roasting pan.
  • Brown the squab and finish cooking in the oven at 425°F.
  • Start on the side and roast for about 5 minutes, then turn over onto the other leg and roast another 5 minutes.
  • Finally, turn the squab on their backs and finish cooking for 10-20 minutes.
  • Total cooking time for squab is about 20-30 minutes, depending on size.
  • The breast should still be pink inside, or it will be dry.
  • Remove the squab and set aside in a warm place.
  • Degrease the pan and add the trimmings, carrot, onion, celery, and garlic.
  • Cook until lightly browned.
  • Deglaze with white wine, then add the water and bouquet garni.
  • Reduce by two-thirds.
  • Strain and skim.
  • Season to taste.
  • The squab may be served halved or whole but, in any case, remove the backbone first, using a pair of shears.
  • Remove bouquet garni before serving.
  • ==================================================
  • The Bouquet Garni:
  • Place the bay leaf, thyme, parsley and celery on one piece of green leek. Cover with the remaining piece of green leek. Tie securely with fine string, leaving a length of string attached so that the bouquet garni can be easily retrieved.
  • ===================================================
  • NOTE:
  • A classic bouquet garni is made with 3 sprigs of parsley, 1 small sprig of thyme, and 1 small bay leaf. For a flavorful twist, lemon and orange zest can also be added.
  • When mixing fresh and dried herbs together, it is best to wrap them securely in cheesecloth.
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  • mjrmurdoch 16 years ago
    I haven't had squab in years. Thanks!
    Was this review helpful? Yes Flag

The Cook

chefelaine Muskoka, CANA

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