Rare to medium-rare squab is rich, tender, and juicy. If overcooked, squab turns tough, dry, and tastes livery. If you're serving a big meal, halve the birds to serve two.
|2||squab (14 to 16 ounces each), giblets and neck removed|
|Salt and pepper, to taste|
|1||tablespoon unsalted butter|
|1||tablespoon olive oil|
2. Place the butter and oil in a shallow roasting pan just large enough to hold the birds. When the oven is hot, place the pan in the oven for 1 to 2 minutes to melt the butter and heat the oil. Remove the pan from the oven and turn the squab in the hot fat to coat the skin all over. Set the birds breast side up.
3. Return the pan to the oven and roast the squab for 20 minutes, basting once or twice with the fat in the pan. The squab are done when the breast meat is rare to medium-rare (not raw looking) when the skin is nicked with the tip of a sharp knife.
4. Set the squab on a cutting board and let them rest for 5 minutes.
5. Using poultry shears, snip out and remove the backbones. Split the breasts along the breastbone. Serve each person half a bird.
Adapted fromHarvest restaurant
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