
Sautéed Squab with its own Jus

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Here, the breasts and thighs are taken off the squabs and a little jus is made out of the carcasses. The trick to extracting the flavor from the carcasses is not to simmer them for hours as though making a broth, but to roast them and deglaze the pan several times, letting the juices caramelize each time. It is best if you have homemade chicken or duck broth. Makes 4 main-course servings.
ingredients
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serves: 4
4 squabs (about 3/4 pound each, with giblets)
Salt
Pepper
1 carrot (peeled and sliced)
1 onion (sliced)
2 cloves garlic (crushed)
2 sprigs thyme (optional)
1/2 leaf bay
3 cups chicken broth (or duck broth)
2 tablespoons olive oil (duck fat, or clarified butter)
2 tablespoons butter (optional)
Servings Per Recipe: 4
Amount per Serving
Calories: 159
- Total Fat: 13.7 g
- Saturated Fat: 4.9 g
- Trans Fat: 0.2 g
- Cholesterol: 15.4 mg
- Sodium: 117.1 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 0.9 g
- Sugars: 2.1 g
- Protein: 4.2 g
preparation

comments
Mommy_loves_to_cook
November 4, 2011