Golden Roasted Squab (3) Recipe

Roasting and Aromatics

1. 1

   Preheat and prepare

   Preheat the oven to 450°F (230°C). Rinse the squabs briefly and pat dry with paper towels.

2. 2

   Season and stuff

   In a small bowl, mix a pinch of salt and pepper with the olive oil. Rub the outside of each squab with the oil, then season inside and out with the salt and pepper. For each squab, tuck 1 minced garlic clove and 1 thyme sprig into the cavity.

3. 3

   Arrange aromatics

   Scatter the quartered onion, rough-chopped carrot, and celery stalk in a large roasting pan. Place a rack over the vegetables, and set the squabs on the rack. Pour the dry white wine into the pan to flavor the pan juices.

4. 4

   Roast and baste

   Roast in the preheated oven at 450°F for 15-20 minutes to brown the skin. Reduce the oven temperature to 350°F (175°C) and continue roasting for another 15-25 minutes, or until an instant-read thermometer inserted into the thickest part of a breast reads 160-165°F (71-74°C). Baste the birds with melted butter every 7-10 minutes and rotate the pan for even browning.

5. 5

   Rest and sauce

   Transfer the squabs to a warm platter and let rest 10-15 minutes before carving. Meanwhile, place the pan over medium heat, deglaze with a splash of the wine, and simmer to reduce the sauce, scraping up browned bits. Strain if desired and drizzle some of the pan sauce over the carved squab.

6. 6

   Serve

   Carve the squab and arrange on plates. Serve with the pan juices or sauce alongside for a glossy finish.