Roast Carneros Squab with Pressed Sherry Jus

Roast Carneros Squab with Pressed Sherry Jus
Photo by Colin Clark


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

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


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