Sautéed Squab with Its Own Jus

Preparation info

  • Makes

    4

    Main-Course Servings
    • Difficulty

      Medium

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

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.

Ingredients

Method