Potted Stuffed Squab
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
56
Spice
51
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 375°F with rack in middle
2
Arrange bread in 1 layer in a shallow dish and pour milk over it
3
Soak bread, turning once, just until it has absorbed most of milk, about 2 minutes
4
Squeeze excess milk from each slice, then tear bread into bite-size pieces, dropping them into a bowl
5
Discard milk
6
Melt 1/2 stick butter and add to bread along with livers, 1/2 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring to combine
7
Rinse squabs and pat dry
8
Chop off necks and wing tips and scatter in a large shallow baking pan
9
Divide stuffing among cavities of squabs, then close openings with wooden picks
10
Tie legs of each squab together with string and secure wings to sides with wooden picks
11
Stir together 3/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 1/2 teaspoon thyme and rub all over squabs
12
Arrange squabs in baking pan (with necks and wing tips), without crowding, then cut remaining stick butter into 8 pieces and put 2 pieces on top of each bird
13
Roast, basting with butter from pan every 8 to 10 minutes, until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 160°F, about 1 hour
14
Transfer squabs to a platter and let stand, loosely covered with foil, while making sauce
15
Discard necks and wing tips and pour pan juices into fat separator
16
Let stand 1 minute to allow fat to separate from juices
17
Add water (1/2 cup) to pan and deglaze by boiling, stirring and scraping up brown bits, 1 to 2 minutes
18
Transfer to a small saucepan along with pan juices and 1/4 cup fat from separator and simmer, whisking, until emulsified, about 1 minute
19
Serve squabs with sauce on the side
20
Preheat oven to 375°F with rack in middle
21
Arrange bread in 1 layer in a shallow dish and pour milk over it
22
Soak bread, turning once, just until it has absorbed most of milk, about 2 minutes
23
Squeeze excess milk from each slice, then tear bread into bite-size pieces, dropping them into a bowl
24
Discard milk
25
Melt 1/2 stick butter and add to bread along with livers, 1/2 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring to combine
26
Rinse squabs and pat dry
27
Chop off necks and wing tips and scatter in a large shallow baking pan
28
Divide stuffing among cavities of squabs, then close openings with wooden picks
29
Tie legs of each squab together with string and secure wings to sides with wooden picks
30
Stir together 3/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 1/2 teaspoon thyme and rub all over squabs
31
Arrange squabs in baking pan (with necks and wing tips), without crowding, then cut remaining stick butter into 8 pieces and put 2 pieces on top of each bird
32
Roast, basting with butter from pan every 8 to 10 minutes, until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 160°F, about 1 hour
33
Transfer squabs to a platter and let stand, loosely covered with foil, while making sauce
34
Discard necks and wing tips and pour pan juices into fat separator
35
Let stand 1 minute to allow fat to separate from juices
36
Add water (1/2 cup) to pan and deglaze by boiling, stirring and scraping up brown bits, 1 to 2 minutes
37
Transfer to a small saucepan along with pan juices and 1/4 cup fat from separator and simmer, whisking, until emulsified, about 1 minute
38
Serve squabs with sauce on the side