Sautéed Squab with Its Own Jus

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.