Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Roaster
Method
Roaster
- 1
Preheat and prepare
Preheat the oven to 450°F (230°C). Set a rack in a roasting pan. Rinse the squabs and pat dry with paper towels; remove any giblets if present and pat dry again.
- 2
Season the birds
Rub 1.5 tsp salt and 1 tsp black pepper all over the outside of both squabs and inside the cavities.
- 3
Make the flavor paste
In a small bowl, combine olive oil (2 tbs), melted butter (1 tbs), minced garlic (3 cloves), fresh thyme leaves (1 tbs), chopped rosemary (1 tsp), lemon zest (1 tsp) and lemon juice (1 tsp). Stir to blend.
- 4
Apply the paste and stuff
Brush the flavor paste over the entire surface of the squabs and under the skin where possible. Stuff the cavities with apple slices.
- 5
Truss and prepare for roasting
If possible, loosely truss the legs and tuck the wings. Place the birds on a rack set in the roasting pan to allow air to circulate.
- 6
Roasting stage 1
Roast in the hot oven at 450°F (230°C) for about 15 minutes to crisp the skin.
- 7
- 8
Check for doneness
Roast until the internal temperature reaches 150-155°F (66-68°C) when checked at the thickest part of the breast and thigh; total time should be about 40-50 more minutes, depending on size.
- 9
Rest and serve
Remove from oven, tent lightly with foil, and let rest for 10 minutes before serving to allow juices to redistribute.