Chicken and Other Poultry by James Peterson

Author:James Peterson [Peterson, James]
Language: eng
Format: epub
ISBN: 978-1-60774-399-6
Publisher: Ten Speed Press
Published: 2012-04-09T16:00:00+00:00

HOW TO ROAST SQUAB AND OTHER SMALL BIRDS

1. Red-meat birds, such as squab, should be browned on the stove top before roasting.

2. Put the browned birds (poussin are shown here), in a roasting pan just large enough to hold them, and season with salt and pepper.

3. Preheat the oven to its highest temperature. Cover the breasts with a double-thick layer of buttered aluminum foil.

4. Roast until the thighs brown, remove the foil, and continue roasting until the breasts brown.

Sautéed Squab with Its Own Jus

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