Roast Carneros Squab with Pressed Sherry Jus

Roast Carneros Squab with Pressed Sherry Jus
Photo by Colin Clark


  • ¼ cup plus 1 Tbs. olive oil
  • 2 Tbs. cold unsalted butter, cut into 4 pieces
  • ¼ cup cream sherry
  • Kosher salt and freshly ground black pepper
  • ½ medium onion, halved and sliced
  • 4 cloves garlic, smashed with the side of a knife and peeled
  • 4 whole dressed squab (available from
  • + 3 more ingredients
    • 1 medium carrot, cut into 1-inch pieces
    • Three 3-inch sprigs fresh thyme
    • 2 cups brown chicken stock (or 1 cup each chicken and beef broth)

Position an oven rack in the center of the oven and preheat the oven to 400°F. Remove the heads, feet, and wing tips from the squab and set aside. Make a small slit with a small knife between the legs below the breastbone and, working with your fingers, remove and discard the internal organs (he...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network