📝 About This Recipe
This exquisite dish elevates the delicate, dark meat of the squab to a level of pure culinary luxury. By roasting the birds at a high temperature, we achieve a shatteringly crisp skin while maintaining a succulent, medium-rare interior that tastes faintly of game and forest floor. The rich, syrupy balsamic glaze provides a sophisticated acidic counterpoint that cuts through the natural fats of the poultry, making this a quintessential centerpiece for an intimate gourmet dinner.
🥗 Ingredients
The Birds
- 2 pieces Whole Squabs (approx. 1 pound each, giblets removed)
- 2 tablespoons Unsalted Butter (softened to room temperature)
- 1 teaspoon Kosher Salt (more for seasoning cavities)
- 1/2 teaspoon Black Pepper (freshly cracked)
Aromatics
- 4 sprigs Fresh Thyme
- 2 cloves Garlic (smashed)
- 1 piece Shallot (halved)
Balsamic Reduction Glaze
- 1/2 cup Balsamic Vinegar of Modena (use a good quality aged vinegar)
- 1 tablespoon Wildflower Honey
- 1/4 cup Chicken Stock (low sodium)
- 1 tablespoon Cold Butter (cubed for emulsifying)
👨🍳 Instructions
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1
Remove the squabs from the refrigerator 30 minutes before cooking to take the chill off. Pat them extremely dry inside and out with paper towels; moisture is the enemy of crispy skin.
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2
Preheat your oven to 450°F (230°C). Place a heavy-duty roasting pan or a large cast-iron skillet in the oven while it preheats.
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3
Season the internal cavities of the birds with a pinch of salt and pepper. Stuff each bird with 2 sprigs of thyme, one smashed garlic clove, and half a shallot.
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4
Truss the squabs using kitchen twine by tying the legs together and tucking the wing tips under the body to ensure even roasting.
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5
Rub the exterior of the birds generously with the softened butter, then season the skin evenly with the kosher salt and cracked pepper.
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6
Carefully remove the hot skillet from the oven. Place the squabs in the pan, breast-side up. You should hear a satisfying sizzle immediately.
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7
Transfer the pan to the middle rack of the oven. Roast for 12-15 minutes. For squab, we are looking for an internal temperature of 135°F (57°C) at the thickest part of the breast for a perfect medium-rare.
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8
While the birds roast, prepare the glaze. In a small saucepan over medium heat, combine the balsamic vinegar, honey, and chicken stock.
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9
Simmer the glaze for 8-10 minutes until it has reduced by half and coats the back of a spoon with a syrupy consistency.
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10
Once reduced, whisk in the cold cubed butter one piece at a time to create a glossy, rich finish. Set aside in a warm spot.
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11
Remove the squabs from the oven. Using a pastry brush, paint a thin layer of the glaze over the birds and return to the oven for 2 more minutes to caramelize.
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12
Remove the birds from the pan and transfer to a warm plate. Tent loosely with foil and let them rest for at least 5-8 minutes to allow the juices to redistribute.
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13
To serve, cut the twine and split the squabs in half lengthwise or serve whole. Drizzle with the remaining balsamic glaze just before hitting the table.
💡 Chef's Tips
Do not overcook the squab; unlike chicken, squab is best served medium-rare to medium to prevent the lean meat from becoming dry and livery. Always pat the skin bone-dry before applying butter to ensure maximum crispness. If you don't have a roasting pan, a preheated cast-iron skillet is the best tool for conducting heat to the underside of the bird. Letting the meat rest is crucial; if you cut it too soon, all the flavorful juices will run out onto the plate.
🍽️ Serving Suggestions
Pair this with a robust Pinot Noir or a French Burgundy to complement the gamey notes of the bird. Serve alongside a creamy parsnip purée to soak up the balsamic reduction. A side of honey-glazed heirloom carrots or wilted chard adds a beautiful color and earthy balance. For a classic French presentation, serve on a bed of wild mushroom risotto.