Roast Squab With Apples
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tart green apples
- 4squabs, oven-ready and trussed, about Âľ pound each (see note)
- Salt and pepper to taste
- 4sprigs fresh thyme, or 4 pinches dried
- 4small bay leaves
- 4small peeled garlic cloves
- 4small white onions, peeled
- 4small red potatoes, peeled
- 1tablespoon olive oil
- 4tablespoons dry red wine
- ½cup chicken broth, fresh or canned
- 1tablespoon butter
Nutritional analysis per serving (4 servings)
1060 calories; 70 grams fat; 25 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 9 grams polyunsaturated fat; 50 grams carbohydrates; 8 grams dietary fiber; 14 grams sugars; 54 grams protein; 1691 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees.
- Step 2
Cut apples into quarters. Peel and core.
- Step 3
Season the cavities of the squabs with salt and pepper. Inside each, put a sprig of thyme, a bay leaf and a clove of garlic.
- Step 4
Put squabs in a large, heavy roasting pan, breasts up. Scatter the onions, potatoes and apples around them. Brush the squabs, potatoes and onions with the olive oil. Cook 20 minutes, basting often with pan juices.
- Step 5
Remove the fat and apples, and set the apples aside, keeping them warm. Add the wine and chicken broth. Cook 10 minutes longer, basting often and scraping the bottom of the pan. Do not overcook: the squabs should be cooked pink in the thigh.
- Step 6
Lift the squabs with a fork and let the herbs and juices flow into the pan. Put squabs on a serving platter; untruss and keep warm.
- Step 7
Put the roasting pan on top of the stove. Bring the gravy to a simmer, add the butter, and blend, stirring and scraping. If there is not enough gravy, add some chicken broth or water. Carve the squabs if desired and serve with onions, potatoes, apples and pan gravy.
- Cornish hens can be substituted. Cook 10 minutes longer.
Private Notes
Comments
Absolutely delicious although squab is not for picky eaters. You need a shower after eating. 2 D'artagnan squabs, quartered onions, and small unpeeled potatoes, and fresh sage instead of thyme. The apples were inconsequential. Squab perfectly cooked after 30 minutes; the potatoes needed a few more minutes.
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