Pan-Roasted Squab with Salsify

Name: Pan-Roasted Squab with Salsify
Yield: 4.0
Ingredients: 4.0 Squab; 1.0 Large Carrot Diced; 2.0 Ribs Celery Diced; 1.0 Medium Onion Diced; 2.0 quart Chicken Stock Or Reduced Salt Broth; 1.0 Branch Fresh Thyme Or Dried; 3.0 Large Shallots Diced; 0.25 pound Bing Cherries Pits Removed; 1.0 cup Red Wine; Salt And Pepper; 0.5 pound Salsify; 2.0 tablespoon Lemon Juice Or White Vinegar; 5.0 tablespoon Unsalted Butter; 1.0 tablespoon Vegetable Oil; 3.0 bunch Fresh Spinach

Pan-Roasted Squab with Salsify is a home-style recipe made with Squab, Large Carrot Diced, Ribs Celery Diced, Medium Onion Diced, Chicken Stock Or Reduced Salt Broth, and Branch Fresh Thyme Or Dried. Serves 4.

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🍽 Serves 4.0

Ingredients

4.0 Squab
1.0 Large Carrot Diced
2.0 Ribs Celery Diced
1.0 Medium Onion Diced

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Method (preview)

1
Heat oven to 450 degrees. Cut (or have the butcher cut) legs and
2
breast meat with wings attached from the carcass of each squab.

Cut off wing tips. Cover breast and leg pieces and refrigerate.

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