Go to the Recipe: Simple Roasted Squab
Never tried squab , I love Cornish hens , don't know how close they are from each other. I butterfly them then roast them , never tried doing legs separate.
Cornish hens are a hybrid type of chicken. Squab is typically a young or immature commercially raised pigeon.
I usually just pan-roast the breast, confit the legs, and make a Thomas Keller "quick" sauce out of the rest. (And if the squab comes with liver - mince it, mix it with a bit of butter, press through a fine strainer, and whisk it into your sauce at the end.)
What is a good source for fresh squab in Seattle? I moved here a year ago and have been going to University Seafood for my Squab and ground venison. It's nice that I can walk to it from Wallingford, but their squab is frozen and doesn't seem the same as the fresh stuff I got back in San Francisco.
I think it's closer to duck than chicken (and the breasts need to be lightly cooked like duck breast), so you might think of it as a "cornish duck".
Oh my god! A chefsteps recipe for meat that does not use sous vide! Say it isn't so!
I'm sure this is a feeble attempt at humor, however, they do have several dishes, meats included, which do not utilize sous vide.
where do you source your squab?
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Where did you go in San Francisco?
Golden Gate Meat Company in the Ferry Building.
