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Ingredientes
- 4 x squabs see * Note Salt to taste Freshly-grnd black pepper to taste
- 1 sm fresh thyme bunch
- 24 x garlic cloves peeled
- 3 Tbsp. vegetable oil
- 1 sm onion peeled, sliced
- 1 x carrot peeled, sliced
- 1 x celery stalk sliced
- 1 c. apple juice
- 3 c. chicken or possibly veal stock
Direcciones
- * Note: Squab is a young pigeon, usually about 4 weeks old, which has never flown and is therefore all the more tender and succulent. The meat is darkish and delicately flavored, closer to duck than chicken.
- Rinse squabs and pat dry. Season inside cavity with salt, pepper, minced thyme and 6 garlic cloves. Truss with string, then season the exterior of birds.
- In a large skillet, brown squabs in 2 Tbsp. of vegetable oil, turning as necessary. Remove from skillet. Add in onion, carrot and celery to pan. Saute/fry briefly.
- Transfer vegetables to large roasting pan and set squabs on top, making sure they do not touch. Roast at 450 degrees for 20 to 25 min till squab breast feels hard yet springy. Remove squabs from pan and keep hot.
- Remove garlic cloves from squabs and brown garlic gently in remaining vegetable oil. Add in apple juice to roasting pan and reduce to near-dry, then add in stock and reduce by half. Strain sauce, add in browned garlic and minced fresh thyme. Skim excess fat and keep hot.
- Remove legs and breast meat from squab. Arrange on hot plates with the sauce and garlic cloves.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 409g | |
| Recipe makes 4 servings | |
| Calories 646 | |
| Calories from Fat 366 | 57% |
| Total Fat 40.83g | 51% |
| Saturated Fat 9.2g | 37% |
| Trans Fat 0.26g | |
| Cholesterol 237mg | 79% |
| Sodium 190mg | 8% |
| Potassium 830mg | 24% |
| Total Carbs 15.22g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 7.6g | 5% |
| Protein 52.41g | 84% |
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