Sautéed Squab with its own Jus
by:
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
1. HOW TO CUT UP A RAW SMALL BIRD:
2. Place the bird, here a squab, breast side down and cut through the joint that attaches the wing to the body to remove the wing. Repeat with the other wing.
3. With the bird tilted so it is almost on its side, pull the thigh toward the end of the bird and cut through the skin along the edge of the thigh.
4. Cut along the contours of the back, including the oyster (the little nugget of meat nestled in the back), sliding the knife along until you detach the thigh.
5. Turn the bird on its side and remove the second thigh in the same way.
6. Slide the knife against the side of the breastbone nearest you, and cut all the way down, knife always against bone, until you hit cartilage.
7. Cut around the Wishbone (collarbono).
8. Cut the breast away from the bones.
9. Remove the second breast in the same way.
10. Remove the thighbone, but leave the drumstick bone intact.
11. HOW TO MAKE A JUS FROM A SMALL ROAST BIRD:
12. Pour out any juices in the cavities of the birds into the roasting pan and put the pan over high heat.
13. Move the pan as needed so a brown crust forms over its entire surface.
14. Pour out and discard the fat in the roasting pan.
15. Degiaze the pan with wine or other liquid.
16. Stretch the jus with a little meat glaze or reduced broth (optional).
17. Deglaze by scraping the bottom of the pan with a wooden spoon or spatula, and strain the jus unto a small pitcher for serving.
18. HOW TO CARVE A SMALL ROAST BIRD:
19. Hold the bird, here a squab, in place with a fork, pressing on the base of the cavity. Cut just above the wing until you reach the joint. Cut through the joint and remove the wing.
20. Slide the knife between the thigh and breast and continue down until you see the joint. Cut through the joint and remove the thigh.
21. Slide the knife along the side of the breastbone where you removed the thigh. Continue separating the breast and eventually push it out, away from the bird, and remove it.
22. Put the bird on its side and cut away the other thigh.
23. Cut away the second breast in the same way as the first. Prepare a jus as described opposite and serve either whole or sliced.
24. Sliced roast squab served with jus spooned over the top.
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Mommy_loves_to_cook
November 4, 2011