POTTED STUFFED SQUAB
Provided by Edna Lewis
Categories Poultry Roast Dinner Lunch Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F with rack in middle.
- Arrange bread in 1 layer in a shallow dish and pour milk over it. Soak bread, turning once, just until it has absorbed most of milk, about 2 minutes. Squeeze excess milk from each slice, then tear bread into bite-size pieces, dropping them into a bowl. Discard milk.
- 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.
- Rinse squabs and pat dry. Chop off necks and wing tips and scatter in a large shallow baking pan. Divide stuffing among cavities of squabs, then close openings with wooden picks. Tie legs of each squab together with string and secure wings to sides with wooden picks.
- Stir together 3/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 1/2 teaspoon thyme and rub all over squabs.
- 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.
- 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.
- Transfer squabs to a platter and let stand, loosely covered with foil, while making sauce. Discard necks and wing tips and pour pan juices into fat separator. Let stand 1 minute to allow fat to separate from juices. Add water (1/2 cup) to pan and deglaze by boiling, stirring and scraping up brown bits, 1 to 2 minutes. Transfer to a small saucepan along with pan juices and 1/4 cup fat from separator and simmer, whisking, until emulsified, about 1 minute. Serve squabs with sauce on the side.
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Md Shurim
[email protected]The squab was a bit dry, but the stuffing was delicious.
Avram Ruxandra
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler squab recipes in the future.
story animation time
[email protected]I'm not a big fan of squab, but I was pleasantly surprised by this recipe. The stuffing was so flavorful that it made the squab taste delicious.
Jisan Hasan
[email protected]This dish is a bit expensive to make, but it's worth it for a special occasion. I would definitely recommend it to anyone who loves squab.
Vice admiral Akinu
[email protected]I've tried other stuffed squab recipes before, but this one is by far the best. The stuffing is perfectly seasoned and the squab is cooked to perfection.
Kirk brown
[email protected]I made this recipe for a dinner party and my guests raved about it. They couldn't believe how tender and flavorful the squab was.
Micheal Oseni
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and memorable dish.
Shanga
[email protected]I love the combination of flavors in this dish. The sweetness of the fruit pairs perfectly with the savory flavors of the squab and stuffing.
Seid Yimam
[email protected]This is a great recipe for a special occasion. The squab is elegant and impressive, and the stuffing is rich and delicious.
Anfissa Alagoz
[email protected]I've never cooked squab before, but this recipe made it easy. The instructions were clear and easy to follow, and the results were amazing.
Enoch Gaboh
[email protected]This recipe was a hit with my family! The squab was tender and juicy, and the stuffing was flavorful and aromatic. I especially loved the crispy skin.