Simplest Roast Squab
If you're able to get squab from a butcher or specialty meat market, this recipe is the simplest way to prepare roast squab.
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- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/3 sticks unsalted butter (softened to room temperature and divided)
- 2 large shallots (minced)
- 2 tablespoons fresh thyme leaves (chopped)
- 4 fresh thyme sprigs
- 1 lemon zest (finely grated)
- 1/2 teaspoon sea salt
- 1 teaspoon pepper (freshly ground)
- 1 teaspoon kosher salt (or coarse sea salt)
- 4 squabs (rinsed and dried)
- 3 tablespoons olive oil
Instructions
- 1
Preheat oven to 450 F.
- 2
Beat together 1 stick of butter, shallots, thyme leaves, lemon zest, sea salt and several grinds of freshly ground pepper in a mixing bowl until smooth. Divide into 4 portions.
- 3
Using a couple of fingers, carefully loosen each squabs skin attached to the breast and legs, then work in 1 portion of the butter mixture, spreading it over the breast meat and in between the legs. Stuff the squab's cavity with a thyme sprig, tie its legs together with kitchen string. Sprinkle the kosher salt and more pepper over the squab. Repeat with the other squab.
- 4
Heat remaining 3 tablespoons butter and the olive oil in a heavy skillet over medium-high heat until the foam subsides. Brown the squab on all sides, then transfer to a roasting pan and roast 15 to 20 minutes. Use an instant-read thermometer to check the internal temperature of the breast without touching bone. At 145 F, remove the squab from the oven and let rest 5 minutes before serving. (If the temperature is not at 145 F, continue to roast 5 minutes.)