Herb Roasted Squab

Portions: 8

Portion size: 1 squab

1 floz (30 mL) jus




2 tbsp

15 g

Chopped fresh parsley

2 tbsp

15 g

Chopped fresh tarragon

2 tbsp

15 g

Chopped fresh chervil

4 oz

125 g

Soft butter

to taste

to taste


to taste

to taste





2 fl oz

60 mL

1. Mix the chopped herbs into the soft butter and season with salt and pepper.

2. 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.

3. Heat the oil in a braising pan or roasting pan. Brown the squab and finish cooking in the oven at 425°F (220°C). 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.

212 oz 75 g Carrots, chopped

21/2 oz 75 g Onions, chopped

2 oz 60 g Celery, chopped

2-3 2-3 Garlic cloves, chopped

4 fl oz 125 mL White wine

112 pt 750 mL Water

1 1 Bouquet garni

to taste to taste Salt to taste to taste Pepper

4. Degrease the pan and add the trimmings, carrots, onions, celery, and garlic. Cook until lightly browned.

5. Deglaze with white wine, then add the water and bouquet garni. Reduce by two-thirds. Strain and skim. Season to taste.

6. The squab may be served halved or whole but, in any case, remove the backbone first, using a pair of shears.

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