JOËL ROBUCHON MUST HAVE LOVED SQUAB AS MUCH AS I DO, BECAUSE THERE ARE FOUR SQUAB RECIPES IN THE COMPLETE ROBUCHON AND THEY'RE ALL GOOD. ROBUCHON'S DIRECTIONS ARE MINIMAL AND PRECISE. THIS PARTICULAR TREATMENT INCLUDES LARDONS AND NEW POTATOES. IT TAKES ABOUT 30 MINUTES TO PREPARE BECAUSE THE SQUABS, AFTER FIVE MINUTES OF BROWNING, ARE ROASTED IN A COVERED POT FOR ONLY 20 MINUTES, SO THEY COME OUT PINK, AS THEY SHOULD BE. ANYTHING MORE AND THEY QUICKLY TURN TOUGH. ROASTING THEM WITH THE POTATOES AND SOME CHICKEN STOCK ENSURES THAT THEY ARE MOIST AND TENDER ENOUGH TO CUT WITH A STEAK KNIFE. THE POTATOES BECOME ALMOST LUXURIOUSLY CREAMY WITHOUT LOSING THEIR SHAPE. IF YOU WANT TO SHOW OFF, THIS IS THE DISH TO DO IT WITH.
PRE-HEAT OVEN TO 350º.
TRIM OFF THE SECOND PART OF THE WING JOINTS. CUT FOUR PIECES OF KITCHEN TWINE IN ONE FOOT LENGTHS. SEASON THE INSIDE OF SQUABS WITH SALT. LOOP EACH PIECE OF TWINE AROUND THE TAIL AND LEG JOINTS AND TIE TOGETHER.
PEEL AND SLICE POTATOES 1/4-INCH THICK. DRY THOROUGHLY.
CUT THE BACON INTO 1/4-INCH PIECES. COMBINE WITH 3 TBSPS OF BUTTER, GARLIC CLOVES (SMASHED BUT NOT PEELED), AND THYME SPRIGS IN A PAN OVER A MEDIUM LOW HEAT. ADD THE POTATOES AND COOK UNTIL THE POTATOES ARE LIGHTLY BROWNED.
HEAT 3 TBSPS OF BUTTER UNTIL IT FOAMS IN A DUTCH OVEN. DRY THE SQUAB. SALT AND PEPPER. BROWN ON ALL SIDES.
ADD THE POTATOES TO THE POT AROUND THE SQUABS. ADD 2 CUPS OF CHICKEN STOCK. COVER AND ROAST IN THE OVEN FOR 20 MINUTES.
SNIP OFF THE TRUSSING STRING AND PLACE EACH BIRD ON AN INDIVIDUAL PLATE. SURROUND WITH POTATOES AND SERVE.
SERVES 4
Ingredients
Directions
PRE-HEAT OVEN TO 350º.
TRIM OFF THE SECOND PART OF THE WING JOINTS. CUT FOUR PIECES OF KITCHEN TWINE IN ONE FOOT LENGTHS. SEASON THE INSIDE OF SQUABS WITH SALT. LOOP EACH PIECE OF TWINE AROUND THE TAIL AND LEG JOINTS AND TIE TOGETHER.
PEEL AND SLICE POTATOES 1/4-INCH THICK. DRY THOROUGHLY.
CUT THE BACON INTO 1/4-INCH PIECES. COMBINE WITH 3 TBSPS OF BUTTER, GARLIC CLOVES (SMASHED BUT NOT PEELED), AND THYME SPRIGS IN A PAN OVER A MEDIUM LOW HEAT. ADD THE POTATOES AND COOK UNTIL THE POTATOES ARE LIGHTLY BROWNED.
HEAT 3 TBSPS OF BUTTER UNTIL IT FOAMS IN A DUTCH OVEN. DRY THE SQUAB. SALT AND PEPPER. BROWN ON ALL SIDES.
ADD THE POTATOES TO THE POT AROUND THE SQUABS. ADD 2 CUPS OF CHICKEN STOCK. COVER AND ROAST IN THE OVEN FOR 20 MINUTES.
SNIP OFF THE TRUSSING STRING AND PLACE EACH BIRD ON AN INDIVIDUAL PLATE. SURROUND WITH POTATOES AND SERVE.
SERVES 4
