PRE-HEAT OVEN TO 350ยบ.
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