Pan Roasted Squab with Salsifis, Spinach and Bing Cherry Recipe
Ingredients
- 8 squab, breast and legs removed (retain carcasses)
- 2 carrots
- 4 stalks celery
- 1 onion
- 2 thyme branches
- 2 gallons good unsalted chicken stock
- 1/2 pound sweet butter
- 2 pounds salsifis, peeled and reserved in acidulated water
- 6 large shallots, peeled
- 1/2 pound Bing cherries, pits removed
- 2 cups red wine
- 6 bunches spinach, stems removed and well washed
Directions
- Roast squab bones in 450-degree oven until well browned. Add diced carrots, celery, onion and thyme and let roast until vegetables are cooked through. Cover with chicken stock (reserve 1 cup) and let slowly simmer for 3-4 hours, strain through a fine sieve. Reserve warm.
- Slice salsifis to 1/8" thick, sweat in whole butter and add chicken stock, cook until salsifis is tender. Reserve warm.
- Dice shallots, sweat in whole butter, add cherries and then cover with red wine, reduce red wine until almost dry and add the chicken stock, reduce to sauce consistency. Season to taste with salt and pepper, reserve warm.
- In a sauté pan with whole butter, roast seasoned squab breast and legs, place in a 450-degree oven until breasts are medium rare, about 3-5 minutes. Leave legs in for an additional 5 minutes. Let birds rest about 5 minutes.
- Heat salsifis with a little additional chicken stock and add spinach, toss until spinach is completely wilted. Place a spoonful of spinach and salsifis on each plate and top with the squab, spoon the cherry sauce around.
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